Cranberry Jello Salad with Cream Cheese Topping
Ingredients:
1 (6 oz) package cranberry or cherry-flavored Jell-O
2 cups boiling water
1 can (14 oz) whole berry cranberry sauce
1 can (8 oz) crushed pineapple, drained
1/2 cup chopped pecans
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream
1/2 tsp vanilla extract
Directions:
In a large bowl, dissolve Jell-O in boiling water. Stir until fully dissolved.
Add cranberry sauce and mix until well blended. Stir in crushed pineapple and chopped pecans.
Pour the mixture into a square or rectangular dish. Chill until fully set (about 3-4 hours).
In a separate bowl, beat softened cream cheese and powdered sugar until smooth.
In another bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture with vanilla.
Spread the cream cheese topping evenly over the chilled Jell-O layer.
Garnish with extra pecans or fresh cranberries if desired. Chill an additional hour before serving.
Prep Time: 15 minutes | Chill Time: 4-5 hours | Total Time: 5 hours 15 minutes
Kcal: 285 kcal | Servings: 8 servings
Tips:
Use whole berry cranberry sauce for best texture and flavor.
Chill the mixing bowl before whipping cream for faster, fluffier results.
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