this Cranberry Fluff Jello Salad is a retro classic! a new holiday flavor of the nostalgic Lime Jello Salad we all grew up with, just as tasty!
Cranberry Fluff Jello Salad
I am so SO happy with this recipe.
One of my holiday favorites growing up was that Lime Jello Salad. Why it is called salad, we may never know. (If you know, please enlighten us!)
I looked forward to that pretty green fluffy salad all year long. About age 7 I learned to make it. That was my assignment for the holiday. I made the jello salad the day before, and then served it up and had it on the table in time for dinner.
This wasn’t dessert!
Oh no. We enjoyed the jello salad with dinner. Dessert came later.
A new twist on the classic
Lime Jello Salad or Cranberry Fluff Jello Salad – or both!
I have been a vegetarian most of my life, but wasn’t really educated on jello. This salad was greatly missed once I eschewed all animal products and learned just what jello is.
Rejoice! Imagine my straight up glee when I found vegan, non gelatin dessert mix! I am pretty sure I made Jello Salad immediately.
This year, a week before Thanksgiving, I test drove an idea I’ve been thinking about for a while. A tart, less sweet version. Using cranberry sauce!
Needless to say, we all loved this new Cranberry Fluff Jello Salad. I tested it out on friends by mentioning champagne brunch.
and I made it again a week later.
Cranberry Fluff Jello Salad
adapted from this Retro Jello Salad recipe
YIELD: 12 servings
dairy, egg, soy and gluten free, vegan
1 cup cashew milk
2 cups mini vegan marshmallows
1 (3 ounce) package Gelatin Free Dessert
1 cup Cranberry Sauce
8 ounces vegan cream cheese
3 cups CocoWhip (So Delicious), or 1 cup coconut cream, whipped
In saucepan over medium heat, add milk and marshmallows. Stir until marshmallows are mostly melted. Remove from heat.
Add gel powder, stir until completely dissolved.
Fold in cranberry sauce. Spoon cream cheese into mixture in small spoonfuls – stir to break up somewhat.
Cover and transfer to refrigerator to set half way – about 20 – 30 minutes.
Remove from refrigerator. Fold in CocoWhip / whipped coconut cream.
Cover and return to refrigerator to set, several hours to overnight.
I think I have a new holiday Jello Salad.
…or maybe I’ll just make both?
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ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Cranberry Fluff Jello Salad recipe:
- 1 cup cashew milk
- 2 cups mini vegan marshmallows
- 1 (3 ounce) package Gelatin Free Dessert
- 1 cup Cranberry Sauce
- 8 ounces vegan cream cheese
- 3 cups CocoWhip (So Delicious), or 1 cup coconut cream, whipped
- In saucepan over medium heat, add milk and marshmallows. Stir until marshmallows are mostly melted. Remove from heat.
- Add gel powder, stir until completely dissolved.
- Fold in cranberry sauce. Spoon cream cheese into mixture in small spoonfuls – stir to break up somewhat.
- Cover and transfer to refrigerator to set half way – about 20 – 30 minutes.
- Remove from refrigerator. Fold in CocoWhip / whipped coconut cream.
- Cover and return to refrigerator to set, several hours to overnight.
Serving Size:1 cup
Amount Per Serving:Calories: 146
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.