Cranberry-Pineapple Minis - Kraft Recipes Top
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Cranberry-Pineapple Minis

Prep Time
Total Time

24 servings

Watch this video to see how easy it is to make these Cranberry-Pineapple Minis. It's just 15 minutes of prep; the rest is just chill time!

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What You Need

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Make It

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  • Drain pineapple, reserving juice. Add enough water to reserved juice to measure 2-1/2 cups; pour into small saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.
  • Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.
  • Refrigerate 2-1/2 hours or until firm. Remove desserts from liners before serving.


Prepare using JELL-O Cherry Flavor Gelatin or 2 pkg. (0.3 oz. each) JELL-O Raspberry Flavor Sugar Free Gelatin.


  • 24 servings

Healthy Living

  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Nutrition Bonus

Since these low-fat mini gelatin molds are made with walnuts and fruit, they can be a smart dessert choice.

Nutritional Information

Serving Size 24 servings
Calories 90
Total fat 2g
Saturated fat 0g
Cholesterol 0mg
Sodium 40mg
Carbohydrate 18g
Sugars 14g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from After forgetting the cranberry sauce in the fridge for Thanksgiving 2008, and again in 2009, I... After forgetting the cranberry sauce in the fridge for Thanksgiving 2008, and again in 2009, I decided to make a special alternate to the sauce this year so I definitely wouldn't forget it! LOL So I made these, and they were a big hit. They were quick, easy and relatively inexpensive to make. My FIL ate four of them at dinner! Then, of course, he wanted the recipe. I will make these again next year for sure. I'm not sure what the poster below meant about the recipe not being clear; the measurements are listed and it tells you what to do with everything. It was very clear and easy to understand.
Date published: 2010-11-29
Rated 5 out of 5 by from Fresh pineapple? Maybe the woman who made this recipe and it didn't firm up used fresh pineapple? Fresh pineapple contains an enzyme which prevents the gelatin from firming. I learned this the hard way as a bride 46 years ago so remember it EVERY time I use pineapple and gelatine together-LOL.
Date published: 2016-11-20
Rated 5 out of 5 by from This recipe is amazing, super easy to make, very yummy. This recipe is amazing, super easy to make, very yummy. It's become a staple at Thanksgiving & Christmas. My family and relatives request it! The only things I do different is I use cranberry jello instead of the raspberry. And I don't do the muffin cups at all. I did that the first time I made these & it was messy & didn't set up well. Now I just do it in a bowl, & I serve it in a dish just like regular cranberry sauce.
Date published: 2011-11-23
Rated 5 out of 5 by from I made this recipe twice. I made this recipe twice. The first time I made it during a football party with several friends. I had a desert contest to see which new recipe I would make for Thanksgiving this year and the cranberry pineapple minis took first place. I made the recipe again at Thanksgiving, however did not put in the seperate muffin cups. It was a big hit again. The recipe is so easy, it is worth trying at least once.
Date published: 2008-12-02
Rated 5 out of 5 by from You said: " This is a very delicious and beautiful recipe. You said: " This is a very delicious and beautiful recipe. I used "apple-cinnamon" glazed walnuts which took the taste over the top. I found them sold in bulk at a store called "Henry's" in San Diego--a vegetable/nutrition type store. I think they would be equally as beautiful made in jumbo muffin tins--I like the liners taken off to show the indentations."
Date published: 2008-11-20
Rated 5 out of 5 by from i'm going to try it .. i'm going to try it .. but i'm going to make 1/2 and pour it in cups. then refrigerate, then put a circle (cookie cutter) of cheesecake on top of the layer, and make the other 1/2 and pour it on top. i think it will take longer.. but i also think it will be wonderful. and if i keep the piece of cheesecake small, the recipe will coat the sides and the cheesecake will be a surprise.
Date published: 2009-10-15
Rated 5 out of 5 by from Delicious recipe! Delicious recipe! I recently made this to celebrate an early Thanksgiving with my parents before they went out of town for a couple of months. I read just about all the reviews and combined a few of suggestions. 1) I replaced 1/2 cup water with 1/2 cup sweet red wine, 2) I added 1 large orange, cut up and 3) I poured the recipe into a decorative glass bowl. The dish looked beautiful on the table and tasted wonderful! Am definitely making this again. :)
Date published: 2012-10-27
Rated 2 out of 5 by from I drained the pineapple extremely well and followed all other instructions. I drained the pineapple extremely well and followed all other instructions. First these are called mini's. You directions do not indication mini or regular muffin cups. As other reviews indicated stuck to papers, I used silicone cups, 24 of those and 12 regular plus left over. The have been in fridge for 4 hours and they are not going to come out of cups, nor are they fully set.
Date published: 2011-11-22
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