This Cran-Raspberry Jello Salad has been on my Thanksgiving and Christmas dinner table ever since I first tasted it. I’m not much of a Jello salad fan, but this one deserves to be sitting next to the turkey on your holiday table. It’s that good! The center layer of sour cream is just enough to offset the sweet jello and the tartness of the cranberries. 
I love remembering the old friends that shared recipes with me. This Cran-Raspberry Jello Salad was given to me by a gal that I worked at the bank with probably 35 years ago. Oh my good golly, that means, excluding the years we spent traveling on Thanksgiving, I’ve made this salad probably 50 times! I’ve also been making it in the exact same Tupperware Jello mold for all those years. And now, I’m kind of cracking myself up, I just looked it up online, and yes, they still sell the exact same “ring mold.” Obviously, if it lasts all these years, and the jello pops out easily, it’s worth having!!
**I believe my jello mold is a 9 cup (possibly 12). This recipe fills my jello mold to the brim. If you have a smaller mold, you can either make two, or simply put the extra layers of the jello recipe into a small mold. It won’t be as fancy, but it will taste just as good!
Cheers to old friends and new recipes!!
Don’t forget to pin this recipe!!
- 2 small pkgs strawberry jello
- 1½ cup hot water (boiling)
- 1 can whole cranberries (whole berry cranberry sauce 14 oz.)
- 1 #2 can crushed pineapple (undrained 20 oz. can)
- 1 pint sour cream
- 2 small pkgs raspberry jello
- 1½ cup hot water (boiling)
- 1½ cup frozen raspberries
- Mix strawberry jello with 1½ cup hot water until dissolved.
- Stir in 1 cup whole cranberries and can crushed pineapple.
- Pour into large jello ring mold (*see note above), refrigerate until set.
- Spread with a thin layer of sour cream, let set.
- Mix raspberry jello with 1½ cup hot water until dissolved.
- Stir in frozen raspberries.
- Slowly pour (or spoon) raspberry jello mixture on top of sour cream layer. refrigerate until set.
- Remove from jello mold and enjoy.
- **optional, you may use a little baking spray to spray mold for easy removal of jello
- If you don't have a jello mold, a large clear bowl or even a rectangle clear baking dish would work (but it's so pretty made in a jello mold)
Here’s more holiday recipes you might also like:
Cranberry Croissant Bread Pudding 
Blackberry Spinach Salad 
Candied Sweet Potatoes 
Rocky Road 
Diana says
November 24, 2015 at 8:54 amFab recipe! I’m going to try this I just need to buy some jello
Janrt TAYLOR says
November 25, 2015 at 8:12 amCan’t wait to try this 1 on the table this year!!
Sara @ Life's Little Sweets says
November 30, 2015 at 4:33 pmThis is gorgeous! Pinned 🙂
Susan Salzman says
November 21, 2016 at 8:19 amJello Molds remind me of my Aunt Harriet!
Megan @ MegUnprocessed says
November 22, 2016 at 12:28 amWhat great flavors for a dessert!
Lane & Holly @ With Two Spoons says
November 22, 2016 at 7:05 amSuch a holiday tradition! Gorgeous!
Vikki says
December 15, 2016 at 10:40 am1 can of whole cranberries? Is that like cranberry sauce?
Vikki says
December 15, 2016 at 10:44 am#2 can = ? oz.
Thanks
Denise says
December 19, 2016 at 4:40 pmIs that 32 ounce?
Karen says
November 4, 2017 at 4:43 am2 1/2 cups 20 onces. I googled it
Lindsay @ The Live-In Kitchen says
November 14, 2017 at 11:21 amSuch a classic!
Erin says
November 14, 2017 at 6:55 pmI’ve never had jello salad before – but this looks yummmm!
Jocelyn (Grandbaby Cakes) says
November 15, 2017 at 12:32 pmSo festive and flavorful!!
Christy says
November 16, 2017 at 4:51 pmDo you think you could sub cream cheese for the sour cream? Thanks!
marcia says
December 24, 2017 at 6:16 ami use non fat fage greek yogurt instead of the sour cream. i like it better…
Paul says
November 17, 2017 at 9:30 amSuper-duper delish!
Marjorie Wax says
November 21, 2017 at 5:34 amCan you substitute creme fraiche for the sour cream?
Marjorie Wax says
November 21, 2017 at 5:35 amHow do you think substituting creme fraiche for the sour cream would work?
Renee says
November 21, 2017 at 9:34 amHi Marjorie,
I expect that should work just fine, but I have never tried. It is surprisingly good with the sour cream. Please let me know if you give it a try and how you like it.
Marjorie Wax says
November 21, 2017 at 10:35 amThanks – will do…
Teresa says
November 24, 2017 at 8:44 amA friend brought this to church last Sunday for our church family Thanksgiving dinner. I don’t see a lot of Jell-0 offerings anymore, and I do like them. I tried this one and it is amazingly delicious. I asked her for the recipe, she emailed to me, and it has just become a part of my Thanksgiving and Christmas dinner menu. Thank you, Renee!
Barbara says
November 18, 2018 at 8:14 amFollowed the recipe using 2 strawberry jellos, 2 raspberry jellos, 1 can pineapple (20 oz.) 1 can cranberry sauce (14 oz.) and it fills 2 (6 cup) molds, not 1. Luckily I have an extra mold.
Joanne says
November 21, 2018 at 9:40 amDefinately had to use 2 of my Tupperware molds which look like the pictuure. Or 1 12 mold. (maybe they made bigger molds in the old days). Thanks for the warning, Barbara.
Colleen says
November 30, 2018 at 3:28 pmHow well should the pineapple be drained.
Renee says
December 6, 2018 at 10:56 amHi Colleen, you don’t drain the pineapple.
Lynn Maiorca says
December 16, 2018 at 10:29 amWhat size mold do you need. I see people have struggled w/that. Seems like a lot of ingredients for one mold. Do you need a 9 or 12 cup mold? Both are hard to find.
Renee says
December 16, 2018 at 11:22 amI believe the ring mold I use is a 9 (maybe 12 cup) and the recipe fills it to the brim. If you have a small mold or extra ingredients, you can always use two smaller molds or make the extra in a bowl.
Dina Thomas says
December 18, 2018 at 7:40 pmI have a family member who is allergic to pineapple. Do you have any suggestions for a substitute for the pineapple?
Christina says
April 20, 2019 at 8:51 pmI do also and maybe sub the same size can of canned cherries in juice?
Or diced pears? It will change the flavor for sure but will probably be good too.
Christina says
April 20, 2019 at 8:48 pmMy classic Tupperware jello mold was filled nearly all the way with the first layer. How did you make it fit? I just skipped the other layers and added the raspberries. There must be different size molds?