20-Minute Cranberry Marshmallow Gelatin Salad
This festive gelatin salad combines cherry and lemon gelatin with jellied cranberry sauce, mandarin oranges, crushed pineapple, and mini marshmallows in a creamy base. The cream cheese adds richness while cranberry soda provides extra flavor and fizz. Chopped pecans give a delightful crunch to contrast the soft, fluffy texture from Cool Whip and marshmallows. Perfect for potlucks, holiday gatherings, or family dinners where you want a sweet, colorful side dish that's both nostalgic and crowd-pleasing.
Ingredients
- 1 3 ounce package cherry gelatin
- 1 3 ounce package lemon gelatin
- 7 oz jelled cranberry sauce
- 1 cup boiling water
- 1 8 ounce package cream cheese, at room temperature
- ½ tsp vanilla extract
- 1 15 ounce can Mandarin oranges, drained
- 1 8 ounce can crushed pineapple, drained
- 1 cup Cranberry Sprite or lemon-lime soda
- ½ cup pecans, chopped
- 1 ½ cups mini marshmallows
- 1 8 ounce carton Cool Whip, thawed, divided
Instructions
- 1
Dissolve gelatin in water
- 2
Beat cream cheese and vanilla until fluffy
- 3
Stir in gelatin and jellied cranberry sauce and beat until smooth
- 4
Add pineapple, oranges, soda and pecans
- 5
Mix until incorporated
- 6
Chill mixture in refrigerator for about 30-40 minutes until it becomes clumpy when lifted with a spoon
- 7
Fold in 3/4 of the Cool Whip and mini marshmallows
- 8
Pour into a 9-x-13-inch pan or Bundt pan
- 9
Refrigerate for 3-4 hours or until firm
- 10
Garnish with remaining Cool Whip
Tips
Make sure the gelatin mixture is properly thickened before folding in Cool Whip to prevent separation and maintain the salad's structure.
Use a wet knife or spatula when cutting and serving to get clean slices without the gelatin sticking to your utensil.
For best presentation, reserve some mandarin oranges and pecans to garnish the top along with the remaining Cool Whip.
Good to Know
Refrigerate covered for up to 3 days. The texture may become slightly firmer over time but remains enjoyable.
Can be made 1-2 days in advance. Add final Cool Whip garnish just before serving for best presentation.
Serve chilled directly from refrigerator. Cut into squares if using rectangular pan or slice if using Bundt mold.
Common Mistakes
Don't add Cool Whip to hot gelatin mixture or it will melt and create a watery texture.
Avoid over-chilling the initial mixture or it will become too firm to properly fold in the marshmallows and Cool Whip.
Substitutions
reduces cranberry flavor
FAQ
Can I make this without the cream cheese?
Yes, but the salad will be less rich and creamy. The cream cheese provides structure and smoothness to the final texture.
How long will this keep in the refrigerator?
This gelatin salad will keep for up to 3 days when covered and refrigerated, though it's best within the first 2 days.
Can I freeze this gelatin salad?
Freezing is not recommended as the gelatin and Cool Whip will separate and become watery when thawed, ruining the texture.