Paula Deen has a recipe for cranberry Jell-O salad, and there is also a recipe for cranberry Jello-O salad from Taste of Home magazine. The Paula Deen version uses raspberry gelatin, and the Taste of Home version uses cherry gelatin.
To make the Paula Deen version, combine two packages of raspberry Jell-O and 1/2 envelope of unflavored gelatin with a cup of boiling water until dissolved. Add 1/2 cup of cold water, a can of crushed pineapple with the juice, a can of whole cranberry sauce and 1/4 cup of finely chopped walnuts. Pour this mixture into a prepared gelatin mold, cover with plastic and refrigerate until firm. To make a topping, combine eight ounces of cream cheese, 1/4 cup of powdered sugar, two tablespoons of whipped cream and 1/4 cup of walnuts.
To make the Taste of Home version, take a large bowl and dissolve a package of cherry gelatin in 1 1/2 cups of boiling water. Stir in a can of crushed pineapple with the juice and a can of whole cranberry sauce, and then refrigerate for 30 minutes. Stir in 1 1/2 cups of halved green grapes and 1/4 cup of chopped pecans before pouring it into a two quart serving bowl. Refrigerate the gelatin until firm.