Cranberry Jello Salad with Cream Cheese Topping
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
In a large bowl, dissolve the Jello in 2 cups of boiling water, stirring until completely dissolved.
Add the cranberry sauce and drained pineapple to the Jello mixture, stirring to combine. Stir in the walnuts if using.
Pour the Jello mixture into a 9×13-inch dish and refrigerate until set, about 4 hours or overnight.
For the cream cheese topping, beat the softened cream cheese in a mixing bowl until smooth. Add sour cream, powdered sugar, and vanilla extract, and beat until creamy and well combined.
Spread the cream cheese mixture evenly over the set Jello layer.
Refrigerate for at least 1 hour before serving.