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This Cranberry Jello Salad is loaded with fruit and then served with a marshmallow drizzle. This recipe was passed down to me and I love being able to share it with my family. We serve it every year at Thanksgiving and Christmas dinners!

I can’t take credit for this one, this Cranberry Jello Salad is actually a recipe from my mother-in-law. Growing up my husband would have it for all the holidays and when we got married it was one thing he wanted on the menu.

My mother-in-law taught me to make it and now every year for both Thanksgiving and Christmas we have it as a side dish. My kids love it also and I loving being able to pass down my husbands traditions to my family.

How to make Cranberry Jello Salad:

Step one: You want to start by draining your oranges and pineapples well. Once drained to can add them to a large casserole dish.

Step two: Then add in the cranberries. They will come out in the shape of the can but use a fork to mash and mix them with the other fruits.

Step three: Prepare strawberry jello according to package directions then pour into dish with fruit. Refrigerate for 8-10 hours or until solid. Getting this firm will take longer than the package suggested since we added all the fruit to it. My box suggested 90 minutes but I have the best luck when I make this the night before and allow to chill in the fridge all night.

How to make marshmallow cream sauce:

For the marshmallow cream mix together all ingredients. Add more mayonnaise for taste and more milk as needed to get the desired consistency.

Before you look at me like I’m crazy the answer is yes. Yes, I put mayo in the cream! It gives it a great tang! When making it you could skip it for a sweeter taste. You can also add in more milk as needed for a thinner sauce.

How to serve Cranberry Jello Salad:

Once your jello is firm you can serve it. Just spoon some out and drizzle it with your marshmallow cream.