Cherry Cranberry Yogurt Jello Salad Recipes

CREAMY CRANBERRY GELATIN

Steps:

• In a bowl, combine the cranberries and sugar; cover and refrigerate for 8 hours or overnight., In a large saucepan, combine the cranberry mixture and gelatin. Cook and stir until gelatin is completely dissolved; cool. Fold in the yogurt and whipped topping. Pour into a 2-qt. serving bowl. Sprinkle with pecans. Refrigerate for 2 hours or until firm.

CRANBERRY JELL-O® SALAD

Steps:

• Place cranberries, mandarin oranges, and pecans into a food processor and pulse several times to chop; process mixture until finely ground, about 30 seconds. Transfer mixture into a large bowl.
• Mix pineapple, gelatin, sugar, boiling water, and cold water together in a separate bowl until gelatin and sugar have dissolved. Pour gelatin mixture into cranberry mixture and stir. Pour into a gelatin mold and refrigerate 8 hours or overnight before serving.

CRANBERRY GELATIN SALAD I

Steps:

• Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
• Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.

QUICK CRANBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm.

CRANBERRY SALAD WITH JELL-O®

Steps:

• Combine cranberries, water, and sugar in a saucepan and bring to a boil. Cook until berries are splitting open and tender, about 10 minutes.
• While cranberries cook, pour cherry-flavored gelatin mix into a casserole dish.
• Pour cooked cranberry mixture over gelatin in the casserole dish and stir to dissolve and mix evenly. Place in the refrigerator until gelatin is set, about 1 hour.
• Add pineapple, pears, and pecans. Stir and serve.

CHERRY CRANBERRY SALAD

Steps:

• In a large bowl, combine gelatin and sugar. Add water; stir until gelatin and sugar are dissolved. Stir in pineapple, cranberries, apples, celery and walnuts. Pour into a 2-qt. serving bowl; cover and refrigerate for 3-4 hours until set.

CRANBERRY GELATIN SALAD

Steps:

• In a medium saucepan over low heat, melt the cranberry sauce.
• Cut the cherries into pieces and add them to the melted sauce. Stir in the pineapple with its juice. Remove mixture from heat.
• In a medium bowl pour the boiling water over the gelatin. And stir until all the gelatin has dissolved.
• Add the gelatin mixture to the cranberry mixture and stir. Stir in the optional nuts. Pour into a 9x13 inch pan and chill until set.

CHERRY, CRANBERRY, YOGURT JELLO SALAD

Steps:

• 1. Put the 4 cups of water into pan and add the cranberries and the sugar. Stir well to dissolve the sugar. Cook on medium heat until the berries are soft, usually 15-20 minutes. Drain the cranberries and set them aside.
• 2. Bring to boil the 2 cups water and place in a pan or bowl. Add the 2 packages of jello and stir until all the gelatin is dissolved. Add the 2 cups of cold water and mix good. Place the drained cranberries and the nuts. Stir and mix them with the jello.
• 3. Add the yogurt and mix it throughly with the jello mixture. Place in refrigerator until set, usually a few hours. When serving, top it off with some whipped cream. DELICIOUS!!!

CRANBERRY JELLO

Steps:

• Pour hot water over Jello, and stir until dissolved.
• Add ginger ale.
• Stir in all remaining ingredients.
• Chill until it starts to jell, and stir to combine; repeat several times until thoroughly set.
• Serve as a salad on a crisp lettuce leaf or as a dessert, with whipped topping or drained low-fat vanilla yogurt.

CRANBERRY JELLO SALAD

Steps:

• Spray a 9 inch square pan with a non-stick cooking spray.
• Place the raspberry gelatin in a medium size bowl. Add in 1 cup of boil water and whisk constantly for 2 minutes until the gelatin is completely dissolved. Then stir in 1/2 cup of cold water.
• Then stir in the crushed pineapple with the juice and the cranberry sauce.
• Then pour the mixture into the 9 inch pan, cover it with plastic wrap and refrigerate it until it's firm.
• Refrigerate for a minimum of 6 hours or up to 3 days before.
• Serve topped with fresh cranberries and reddi-whip if you prefer and enjoy!

CRANBERRY-BLACK CHERRY GELATIN SALAD

Steps:

• Combine gelatin mix and hot water until the gelatin dissolves. Stir in the can of cranberries and mix well. Add the room temperature sour cream and stir to combine. Place gelatin mixture in the refrigerator until almost set. Stir in the walnuts and return to the refrigerator until the mixture is completely set.