Cranberry Jello Salad with Cream Cheese Topping
Ingredients
For the Cranberry Jello Layer:
- 1 package 6 oz raspberry or cranberry-flavored gelatin
- 2 cups boiling water
- 1 can 14 oz whole berry cranberry sauce
- 1 can 8 oz crushed pineapple, drained
- ½ cup chopped pecans or walnuts optional
- ½ cup chopped celery optional, for added crunch
For the Cream Cheese Topping:
- 8 ounces cream cheese softened
- 1 cup sour cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cranberry Jello Layer
- In a large mixing bowl, dissolve the gelatin in 2 cups of boiling water. Stir for about 2 minutes until completely dissolved.
- Add the whole berry cranberry sauce to the gelatin, stirring until fully combined.
- Stir in the drained crushed pineapple. If desired, fold in the chopped nuts and celery for added texture.
- Pour the mixture into a 9x13-inch dish or a large serving bowl. Cover and refrigerate for at least 4 hours, or until firmly set.
Step 2: Prepare the Cream Cheese Topping
- In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sour cream, powdered sugar, and vanilla extract. Beat until well combined and smooth.
Step 3: Assemble the Salad
- Once the gelatin layer is fully set, spread the cream cheese topping evenly over the top using a spatula.
- Cover and refrigerate until ready to serve.
Step 4: Serve and Enjoy
- Serve chilled. Scoop portions directly from the dish, or slice into squares for a neater presentation.
Notes
- Chill Time Matters: Allow the gelatin layer to set completely before adding the topping to avoid mixing.
- Drain the Pineapple: Be sure to drain the crushed pineapple well to prevent the gelatin from becoming watery.
- Nut-Free Option: If serving to a crowd, leave out the nuts to accommodate allergies or preferences.
- Topping Texture: For an ultra-smooth topping, ensure the cream cheese is fully softened before mixing.