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cranberry raspberry jello salad recipe in a bowl

Creamy Cranberry Raspberry Jello Salad

Tami McBride
Creamy cranberry raspberry jello salad recipe with cream cheese, cranberries, raspberries, marshmallows, and Cool Whip. You won't find pineapple in this salad. Perfect for a crowd, you can double the recipe for potlucks and parties.
4.84 from 6 votes
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Prep Time 20 minutes
Chill Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Dessert Salad
Servings 8 cups

Ingredients
  

  • 6 oz. package of raspberry jello
  • 2 cups of boiling water
  • 8 oz. cream cheese softened
  • ½ cup of sour cream
  • 1 14 oz. can of whole cranberry sauce
  • 1½ cups mini marshmallows
  • 1½ cups of fresh or frozen raspberries
  • 1 cup of chopped walnuts toasted (optional)
  • ½ cup dried coconut
  • 1½ cups of Cool Whip

Instructions
 

  • REFRIGERATE the canned cranberries. Pull the cream cheese out of the refrigerator to soften.
  • BOIL the water.
  • POUR the boiling water into a bowl with the raspberry jello. Stir for about two minutes until the gelatin dissolves.
  • WHIP the softened cream cheese and the sour cream together until smooth.
  • BLEND the jello into the cream cheese mixture.
  • REFRIGERATE until it starts to get thick (about 30 minutes to 1 hour).
  • CHOP the walnuts, if using.
  • STIR in the cranberry sauce, mini marshmallows, raspberries, coconut, and walnuts (optional).
  • FOLD in the Cool Whip.
  • CHILL for 1 to 2 hours to thicken the salad, blend the flavors, and make the marshmallows soft and gooey.
  • GARNISH with fresh raspberries.

Notes

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