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Cranberry Margarita Molded Salad

Course Dessert
Servings 4


  • 1 -16 oz. pkg. wild strawberry Jello
  • 1-1/2 c. boiling water
  • 1 -16 oz. can whole-berry cranberry sauce
  • 8 oz. container frozen sliced sweetened strawberries thawed slightly
  • 1 - 10 oz. can frozen margarita mix thawed


  • Spray a 6-cup mold with non-stick cooking spray.
  • In a large bowl, combine Jello with boiling water and stir until dissolved.
  • Place cranberry sauce in a small bowl and beat with a fork until smooth. Stir into gelatin mixture.
  • Add remaining ingredients, mixing well.
  • Pour into mold and cover with plastic wrap.
  • Refrigerate for 4 hours or until time to serve.
  • When ready to serve, dip bottom of mold in warm water for a few seconds until gelatin loosens.
  • Place serving plate on top of mold and invert onto plate. Serve.