The flavors of tart cranberries and sweet strawberries married together, topped with a topping made of fresh whipped cream, marshmallows, and cream cheese, makes this Cranberry Strawberry Salad  the perfect side to serve with your Turkey Dinner.  

Cranberry Strawberry Salad.

This delicious salad has been in our family for years. There hasn’t been a Thanksgiving in the past 50 plus years when this salad hasn’t been sitting beside the turkey. 

It’s made with a combination of whole berry cranberry sauce and sweet strawberries, and the creamy topping is made of cream cheese, whipping cream and mini marshmallows.  There are also some finely chopped pecans hidden in the mix.  Our family loves the crunchiness they add, but they can be omitted if desired.

This is such a delicious salad, that you might be tempted to eat it as dessert with a hot cup of coffee, instead of as a side.

Cranberry Strawberry Salad.

My husband, Don, was used to eating cranberry sauce from a can.  It was frozen, then sliced and served.  For the longest time, he wouldn’t try this Cranberry Strawberry Salad.  Once he finally tried it, he insisted that I make it for Thanksgiving.

Salad Ingredients

  • 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

The Cranberry sauce, strawberries, nuts, strawberry jello, and hot water get mixed together and poured into a 9 x 13 dish and refrigerated overnight. 

Topping Ingredients

  • 1 package, 8 ounces, cream cheese, softened
  • 1 small carton, 8 ounces, whipping cream
  • 1 cup miniature marshmallows
  • Finely chopped pecans for garnish, optional

The cream cheese gets cut into cubes and added to a bowl with the marshmallows, then the whipping cream gets poured over them.  The mixture gets refrigerated overnight.  The next day, the mixture gets whipped together with a mixer. 

The next day…

The topping gets spread over the filling and nuts are sprinkled all over the top. You can omit if you like, but we love the added crunch to this salad.

Cranberry Strawberry Salad.

Frequently asked questions

How should I store leftovers?

Store covered for up to 4 days. I don’t recommend freezing this salad. It will become watery once thawed.

How far ahead can I make this recipe?

You can make this recipe up to 2 days in advance. As stated below, it should be prepped the day before anyway. It’s a cinch to finish the next day.

What should I serve with this Cranberry Strawberry Salad?

This salad can be served anytime of year, but it is the perfect side to go with your Thanksgiving turkey. I have more sides listed below that go great along side this salad.

Cranberry Strawberry Salad.

More sides you might like…

Corn Pudding Casserole

Green Bean Mushroom Medley

Candied Sweet Potatoes

Easy Whipped Sweet Potatoes

If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you!

Wanna see different recipes each day? Feel free to follow me on Facebook, Pinterest and Instagram.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Strawberry Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Cindy Gibbs at My Country Table
  • Prep Time: 30
  • Total Time: 30
  • Yield: 12 large servings 1x
  • Category: desserts/salads
  • Method: refrigerate

Description

The flavors of tart cranberries and sweet strawberries married together, topped with a wonderful fresh whipped cream, marshmallow and cream cheese topping, makes this the perfect salad to serve with your Turkey Dinner.  


Ingredients

Units Scale

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
  • 1 small carton, 8 ounces, whipping cream
  • 1 cup miniature marshmallows
  • Finely chopped pecans for garnish, optional


Instructions

For the Salad

  1. Make sure the strawberries are well drained.  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 pecans over the top.
  4. Refrigerate until ready to serve.

Notes

  • 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.
  • I don’t recommend freezing this salad, as it will probably become watery.

Nutrition

  • Serving Size: 12