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–+ servings
sliced cranberry orange salad

Cranberry Orange Jello Salad

This is a delicious layered jello salad. A golden crispy nutty crust is topped with a creamy layer of cream cheese and then topped off with a delectable cranberry orange gelatin. This salad can be made up to 2 days ahead of time.
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Prep Time 8 hours 30 minutes
Cook Time 15 minutes
Total Time 8 hours 45 minutes
Servings 12 servings
Calories 272 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup butter melted
  • 2 8oz. packages cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 8 oz. container frozen whipped topping, thawed
  • 2 3 ounce packages orange gelatin
  • 2 cup boiling water
  • 2 14 ounce cans whole-berry cranberry sauce
  • 1 cup cold water
  • Garnish: whipped topping chopped fresh cranberries

Instructions
 

  • Preheat oven to 350°. Spray a 9 x 13 baking pan with nonstick cooking spray.
  • In a medium bowl, combine flour, pecans, and brown sugar. Add melted butter. Stir to combine. Press mixture into prepared pan.
  • Bake for 12-15 minutes, or until light golden brown.
  • Let Cool Completely.
  • In a medium bowl, beat cream cheese and sugar at medium speed with a mixer until smooth. Add whipped topping. Beat until completely combined.
  • Spread mixture over cooled crust. Cover and chill for a minimum of 4 hours or up to 2 days.
  • In a large bowl, mix together gelatin and 2 cups of boiling water. Add in cranberry sauce, stir until well combined.
  • Add in 1 cup cold water. Slowly pour gelatin mixture over chilled cream cheese layer.
  • Cover and chill for another 4 hours or up to 2 days.
  • Cut into squares to serve. Garnish with whipped topping and cranberries, if desired.

Video

Nutrition

Serving: 1squareCalories: 272kcalCarbohydrates: 34gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 8gCholesterol: 20mgSodium: 69mgFiber: 2gSugar: 22g
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