Every family has that staple recipe that no holiday can be without. This is that recipe for my family. My wonderful Aunt Nancy has made this for as long as I can remember. Every Christmas, Thanksgiving and Easter this dish was present for devouring. Sneaking a second helping was always a yes for me.
She gave me the recipe when I was a teenager and I’ve made it ever since. When Mark and I were dating, I took this to his family Thanksgiving. His Aunt Petti was crazy about it and every year she would call me before Christmas to make sure it really was 8 ounces of coke. She couldn’t believe that was the secret ingredient.
It’s as easy to make in the RV as it is at home. The only extra utensil needed in the RV is a hand mixer for the topping.
Start by boiling 1 1/4 cups of water. Put one large box of Raspberry Jello in a 13 x 9 pan then pour the boiling water on top and stir until completely dissolved. This will take a couple of minutes. I use a rubber spatula because it gets all the gelatin. You want to take your time and go over all parts of the dish to make sure all of the gelatin dissolves.
Next, add the can of cranberry sauce with whole cranberries. The rubber spatula is ideal here as well. Gently break it up and stir it around. You don’t want to hurry here or you’ll have random big chunks of cranberry sauce.
Now add the coke, a small can of crushed pineapple and chopped walnuts. Gently stir to completely combine then place in the refrigerator to set. It will be ready in a few hours.
To make the topping, you’ll beat sour cream, sugar and cream cheese until light and fluffy. Spread it evenly over the set Jello and top with some finely chopped walnuts. As the maker, you are obligated to lick the spoon. That is amazing stuff right there. Go ahead, your secret is safe with me.
Aunt Nancy’s Cranberry Jello Salad
Jello:
- 1 large box Raspberry Jello
- 1 1/4 cup boiling water
- 1 16 oz. can cranberry sauce with whole berries
- 1 8 oz. can crushed pineapple with juice
- 1 cup chopped walnuts
- 1 8 oz. can coke
Topping:
- 8 oz. sour cream
- 8 oz. cream cheese, room temperature
- 1/2 cup sugar
Mix Jello and water for two minutes in a 13 x 9 glass dish until completely dissolved. Add cranberry sauce, gently breaking it up and stirring until completely mixed in with the Jello. Add crushed pineapple, nuts and coke and stir to combine. Refrigerate until set. When it’s firm and set you can add the topping.
Place sour cream, sugar and cream cheese in a medium bowl and mix with an electric mixer until light and fluffy. Spread evenly over Jello. Sprinkle crushed walnuts on top.
Refrigerate any leftovers, if there are any.