Cranberry Jello Salad with Cream Cheese Topping

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Ingredients:

For the Cranberry Jello Layer:
  • 1 (6 oz) box raspberry or cranberry-flavored Jello
  • 2 cups boiling water
  • 1 (14 oz) can whole cranberry sauce
  • 1 (20 oz) can crushed pineapple, drained
  • 1/2 cup chopped walnuts (optional)
For the Cream Cheese Topping:
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. Prepare the Cranberry Jello Layer:
  1. In a large mixing bowl, pour 2 cups of boiling water over the Jello powder. Stir thoroughly until the powder is completely dissolved (about 2 minutes).
  2. Stir in the whole cranberry sauce until fully combined.
  3. Add the drained crushed pineapple and walnuts (if using). Mix gently to distribute evenly.
  4. Pour the mixture into a 9×13-inch glass or ceramic dish, smoothing the surface with a spatula.
  5. Refrigerate for at least 4 hours or overnight, until the Jello layer is firm and set.
2. Make the Cream Cheese Topping:
  1. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy.
  2. Add the sour cream, powdered sugar, and vanilla extract. Beat on medium speed until the mixture is creamy and well-blended.
3. Assemble the Salad:
  1. Once the Jello layer is fully set, gently spread the cream cheese topping evenly over it using a spatula or offset knife.
  2. Cover with plastic wrap and refrigerate for at least 1 hour before serving to allow the layers to chill together.

Serving Suggestions:

  • Garnish the top with extra walnuts, a sprinkle of crushed pineapple, or a few whole cranberries for a festive touch.
  • Serve chilled in squares or scooped into dessert bowls.

This salad is an elegant balance of sweet, tangy, and creamy, making it a perfect addition to holiday meals or potlucks! It pairs wonderfully with savory dishes like turkey or ham.

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