Cranberry Orange Jello Salad Recipe

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  • 1 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup butter, melted
  • 2 (8oz. packages cream cheese, softened)
  • 1/3 cup granulated sugar
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 2 (3 ounce) packages orange gelatin
  • 2 cup boiling water
  • 2 (14 ounce) cans whole-berry cranberry sauce
  • 1 cup cold water
  • Garnish: whipped topping, chopped fresh cranberries


  1. Preheat oven to 350°. Spray a 9 x 13 baking pan with nonstick cooking spray.
  2. In a medium bowl, combine flour, pecans, and brown sugar. Add melted butter. Stir to combine. Press mixture into prepared pan.
  3. Bake for 12-15 minutes, or until light golden brown.
  4. Let Cool Completely.
  5. In a medium bowl, beat cream cheese and sugar at medium speed with a mixer until smooth. Add whipped topping. Beat until completely combined.
  6. Spread mixture over cooled crust. Cover and chill for a minimum of 4 hours or up to 2 days.
  7. In a large bowl, mix together gelatin and 2 cups of boiling water. Add in cranberry sauce, stir until well combined.
  8. Add in 1 cup cold water. Slowly pour gelatin mixture over chilled cream cheese layer.
  9. Cover and chill for another 4 hours or up to 2 days.
  10. Cut into squares to serve. Garnish with whipped topping and cranberries,

Recipe source: http://norinesnest

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