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Layered Cranberry Salad

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  • Prep 15 min
  • Total 15 min
  • Servings 8
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An easy and colorful addition to your holiday table, our layered cranberry salad is made with cream cheese, cranberry sauce, crushed pineapple and whipped topping.
By Deborah Harroun
Updated Nov 20, 2012
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  • 1 package (8 oz) cream cheese, softened
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 can (8 oz) crushed pineapple, drained
  • 2 cans (14 oz each) whole berry cranberry sauce


  • 1
    In medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Fold in whipped topping. Stir in pineapple.
  • 2
    Pour cranberry sauce into separate bowl; stir to break up any large chunks.
  • 3
    In each of 8 glass dishes, spoon cranberry sauce to cover bottom of dish. Spoon cream cheese mixture evenly over cranberry sauce. Top with remaining cranberry sauce. Serve or refrigerate.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of making individual servings, you can layer the salad in a trifle bowl.
  • tip 2
    This salad can be made several hours in advance…just make sure it is refrigerated until serving.


Nutrition Facts are not available for this recipe
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