Grandma’s Cranberry Congealed Salad - Carolina Country

Grandma’s Cranberry Congealed Salad With Krispy Kreme crullers

4.0/5 rating (4 votes)
Grandma’s Cranberry Congealed Salad

Growing up, I can never remember a time my Grandma didn’t have a dish of this in her refrigerator. She loved cruller doughnuts and hated waste, breaking up the stale ones into her Jell-O salad. This dish would shine at a summer picnic — don’t forget the Cool Whip!


  • 2 cups cranberry juice 

  • 2 boxes (3-ounce) red Jell-O (we used cherry and strawberry)

  • 1½ cups cold water

  • 1 can (20-ounce) crushed pineapple in juice

  • 2 cans (14-ounce) whole berry cranberry sauce

  • 1 cup toasted walnuts, chopped (pecans work, too)

  • 6 mini Krispy Kreme cruller doughnuts

  • Cool Whip


  1. Heat the juice to boiling in a large microwave safe bowl. (We used an 8-cup glass measuring cup.) Whisk gelatin into hot juice to dissolve. Add cold water and mix well.

  2. In another bowl, combine pineapple (including juice) with cranberry sauce. Stir into gelatin mixture.

  3. Pour into a 9-by-13-inch dish. Scatter with the nuts. Break four doughnuts into pieces and distribute evenly into mixture. Crumble the other two and dust the top of the salad. Chill overnight.

  4. Serve with Cool Whip.

Note: This isn’t a firm gelled salad — it’s more ‘spoonable’ than sliceable. If you prefer a denser consistency, omit the pineapple juice.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

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4.0/5 rating (4 votes)

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