Ingredients for Gigi's Cranberry Supreme Salad
- 1 (3 ounce) package raspberry gelatin
- 2 cups water (1 cup boiling, 1 cup cold)
- 2 cups whole berry cranberry sauce
- 1 (3 ounce) package lemon gelatin
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 1 (8 ounce) can crushed pineapple, drained
- 1 (8 ounce) container cool whip whipped topping, thawed
- 1 cup miniature marshmallows
- fresh cranberries (for garnish)
- lemon slices (for garnish)
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How to Make Gigi's Cranberry Supreme Salad
- In a large bowl, dissolve the raspberry gelatin in 1 cup (240ml) of boiling water. Stir until completely dissolved.
- Gently stir in 2 cups of homemade cranberry sauce.
- Pour the mixture into the oiled 1.5 quart (1.4L) jello mold.
- Refrigerate for at least 1 hour, or until partially set.
- In a separate bowl, dissolve the lemon gelatin in 1 cup (240ml) of boiling water. Set aside to cool slightly.
- In a medium bowl, beat together the softened cream cheese and mayonnaise until smooth and creamy.
- Gradually fold in the cooled lemon gelatin and crushed pineapple.
- Refrigerate for at least 30 minutes, or until partially set.
- Gently fold in the thawed whipped topping and mini marshmallows.
- Carefully spread the lemon mixture evenly over the set cranberry layer in the mold.
- Refrigerate for at least 4 hours, or until completely set.
- Before serving, garnish with fresh cranberries and lemon slices.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
131g
Fat
11g
Carbs
12g