Rum • Sweet
Spiked Cranberry Jell-O Salad

Remember that dome-shaped mound of fruit encased in jiggly neon gelatin that your grandma used to put on the table every year at Thanksgiving and Christmas? The stuff that looked like dessert but was classified as a salad? The quivering mold that sat untouched long after dinner was over? That’s right—Jell-O Salad. It’s one of those strange relics from the 1950s that just refuses to die. As long as it insists on sticking around, we figured it might as well get a 21st century makeover—one that involves a heavy hit of rum.

We decided to combine this traditional holiday dish with the spirited kick of a Jell-O shot. We added a cup of white rum to a mix of orange and raspberry Jell-O, crushed pineapple, cranberry sauce and mandarin orange wedges. Topped with cream cheese and sour cream, as well as some toasted pecans, it’s a dinner party dessert (or salad, if you prefer) that will quickly become a household favorite. Obviously, this Jell-O dish isn’t for kids. If you want to make a booze-free version for the under-21s, simply replace the rum with cold water.

The Details
Contributed by


1 packet orange jello
1 packet raspberry jello
1.5 cups boiling water
1 20-oz can crushed pineapple
1 15-oz can mandarin oranges
1 can cranberry sauce
1 Cup white rum
8 oz cream cheese
1 Cup sour cream
.5 Cup white sugar
1 Cup toasted pecans


  • In a large bowl, dissolve both packets of Jell-O in boiling water.
  • Add crushed pineapple, drained mandarin oranges, cranberry sauce and rum to the Jell-O mixture, reserving some pecans to sprinkle on top. Mix well.
  • Pour into a 9-by-12-inch glass dish and refrigerate until firm (about 4 hours).
  • Cream together cream cheese, sugar and sour cream until smooth.
  • When the Jell-O mixture is firm, carefully spread the cream cheese mixture over top.
  • Top with toasted, chopped pecans.