Sweet & savory country cooking from my table to yours!


Cranberry Strawberry Salad



The flavors of cranberries and strawberries married together, topped with a wonderful fresh whipped cream & cream cheese topping, makes this delicious salad the perfect salad to have with a Turkey dinner.  It is wonderful, my friends!!  

This wonderful salad has been in our family for years, since my sister first brought it to a family Thanksgiving dinner.  Now I ask her to bring it every single year….You won’t see illustrations of this recipe since I very seldom make it, thanks to my sister.

CranberryStrawberrySalad - 1


Cranberry Strawberry Salad

  • Author: Cindy Gibbs at My Country Table
  • Prep Time: 30
  • Total Time: 30


Delicious strawberries and cranberries married together with a wonderful fresh whipped cream and cream cheese topping.



For the Salad

  • 1 can, 14 ounce, cranberry sauce with whole cranberries
  • 3 small boxes, 3 ounces, strawberry jello
  • 1 large carton, 16 ounce, frozen sliced sweetened or unsweetened strawberries, thawed and drained well
  • 2 1/2 cups hot water
  • 1/2 cup finely chopped pecans

For the Topping

  • 1 package, 8 ounces, cream cheese, softened
  • 1 small carton, 8 ounces, whipping cream
  • 1 cup miniature marshmallows
  • 1/2 cup finely chopped pecans


For the Salad

  1. Mash the strawberries with a potato masher.
  2. Mix together the cranberry sauce, jello, strawberries, hot water and the pecans. Pour into a 9 x 13 dish, or any similar size dish, and place in the refrigerator overnight to allow mixture to set up.

For the Topping

  1. Cut the cream cheese into small pieces. Place the cream cheese and the marshmallows in a medium size bowl. Pour the whipping cream over the cream cheese and marshmallows. Place the bowl in a refrigerator overnight.
  2. The next day, remove the jelled salad and the bowl with the whipping cream, cream cheese and marshmallows from the refrigerator. Using a mixer, whip the cream cheese, marshmallows and whipping cream mixture together until it is smooth and thick.
  3. Spread the mixture over top of the cranberry strawberry salad. Sprinkle the remaining 1/2 cup of pecans over the top.
  4. Refrigerate until ready to serve.


  • This recipe can also be made in two 8 x 8 dishes instead of one 9 x 13.
  • Walnuts can be used in place of the pecans.
  • The water in this recipe has been adjusted from 3 cups to 2 1/2 cups, to allow for any juice remaining in the strawberries.


  • Serving Size: 12

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