Cranberry Pineapple Salad
Prep time
Cook time
Total time
This is an utterly amazing way to serve a cranberry dish - it serves as a side dish or even dessert!
Recipe type: Side Dish or Dessert
Serves: 16
  • 1 lb fresh cranberries (please note, most packages are sold in 12oz. sizes, so you will need 2 of these so you can get the additional 4oz.)
  • 1 (20 ounce) can crushed pineapple
  • ½ cup of shredded coconut
  • 2 sm. packages raspberry Jell-O gelatin or 1 lg. package
  • 2 cups boiling water
  • 1 cup cold water
  • 1¾ cups sugar
  • 2 (8 ounce) packages cream cheese
  • 1.5 tsp. of vanilla
  1. Prepare your Jello by mixing the two sm. packs or one lg. pack with 2 cups of boiling water. Stir for 2 minutes until fully dissolved. Then add 1 cup of cold water and stir. Set aside to start cooling.
  2. Wash/rinse your 1 lb. of fresh cranberries. Then place in a food processor/blender and blend/pulse until they are minced cranberries.
  3. Then mix the 1 and ¾ cup of sugar in a bowl with the minced cranberries. Set aside until the sugar dissolves (about 10-15 minutes).
  4. Add the drained pineapple and coconut to the cranberry mixture. Please note, you will want to drain the juices out of the crushed pineapple and reserve the juices for the topping.
  5. Add the Jello to the mixture and stir until well blended. Add to a 9x13 pan and refrigerate for 6-8 hours until it is set solid.
  6. Whip the cream cheese, pineapple juice and vanilla together until it is a frosting consistency. It will not take all of the pineapple juice, just add a tablespoon or two at a time until you get the consistency you desire.
  7. Spread the cream cheese topping over the set Jello mixture.
  8. Keep chilled until ready to serve and then serve and enjoy!
Recipe by The Thrifty Couple at