Cranberry Pineapple Jello Salad is a delicious dish for the holidays or any time! Only 4 ingredients and minimum prep time needed to make it!
Place jello mix in large mixing bowl. Add 1 cup boiling water; stir for 2 minutes, to allow time for gelatin to fully dissolve. Pour in ½ cup cold water; stir to combine.
Add pineapple (including juice), cranberry sauce, and grated orange zest. Stir well, until all ingredients have been well-combined.
Lightly coat bottom and sides of the dish(es) you use with non-stick baking spray. Pour jello into prepared dish(es). Lightly cover with plastic wrap; refrigerate at least 6 hours until well-chilled and firm. TIP: You can make this salad a couple days in advance, if necessary.
To unmold jello: Place hot water in a large bowl. Holding jello mold with both hands, gently submerge salad mold about ⅔ of the way in the water. Be careful to not let water go over top edge of salad mold. Hold salad mold in hot water for approx. 30 seconds, then remove. Place serving platter upside down on top of the open part of mold. Hold platter and jello mold tightly together with both hands; carefully flip it over. Salad should release and invert onto the platter. If it doesn't come out of salad mold right away, repeat hot water immersion and try again until it comes out.
If desired, garnish salad with whipped cream, a mint sprig and additional orange zest. Cut into slices and serve. Cover/refrigerate leftovers.
Caloric calculation does NOT include optional garnishes and is based on eight total servings. If using only 4 ounce custard cups, you will have approx. 16 servings.
Cranberry Pineapple Jello Salad https://www.thegratefulgirlcooks.com/cranberry-pineapple-jello-salad/