Taste of Home has a cranberry-raspberry Jell-O salad recipe. This recipe takes about 10 minutes to prepare, but then it needs to chill. It has a five-star rating, as of 2015.
To make the cranberry-raspberry Jell-O salad, gather 2 packages of sugar-free raspberry Jell-O, 1 3/4 cups of cranberry-raspberry juice, a 14-ounce can of whole-berry cranberry sauce, a 20-ounce can of undrained crushed pineapple and 2 1/2 cups of thawed unsweeted frozen raspberries. Also gather 1 cup of reduced-fat sour cream, 2 tablespoons of brown sugar and 1 cup of low-fat whipped topping.
In a large bowl, dissolve the raspberry Jell-O in 1 cup of boiling cranberry-raspberry juice. Stir in the cranberry sauce, ensuring to break up the mixture. Add the remaining cranberry-raspberry juice until blended. Cover and refrigerate the Jello-O mixture until set partially, about 1 1/4 hours. Fold in the raspberries and pineapple, transfer to an 11-by-7-inch dish, and then refrigerate the dish until firm. Combine brown sugar and sour cream in a bowl, and then fold in the whipped topping. Spread this over the Jello-O mixture and serve immediately.
When complete, this cranberry-raspberry Jello-O salad serves eight people, and each serving has 148 calories. In addition, there are 7 milligrams of cholesterol, 28 milligrams of sodium, 30 grams of carbohydrates, 2 grams of fiber and 2 grams of protein.