This Cranberry Jello Salad with Cream Cheese Topping is a festive, flavorful dish perfect for holidays and gatherings. It combines the tangy taste of cranberries with the sweetness of jello and a creamy, decadent topping that brings balance to every spoonful. A delightful mix of textures and flavors, this dish is as beautiful as it is delicious!
Contents
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Ingredients
Jello Base
- 2 packages (3 oz each) raspberry or cranberry jello
- 1 can (14 oz) whole berry cranberry sauce
- 1 cup crushed pineapple, drained
- 1 cup boiling water
- 1 cup cold water
- 1/2 cup chopped pecans (optional)
- 1/2 cup chopped celery (optional)
Cream Cheese Topping
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup whipped cream or whipped topping
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Jello Base: In a large mixing bowl, dissolve the raspberry or cranberry jello in 1 cup of boiling water. Stir well to ensure it’s fully dissolved.
- Add Ingredients: Mix in the cranberry sauce, drained crushed pineapple, and cold water. Stir until well combined. Add the chopped pecans and celery if desired for extra texture.
- Set the Jello: Pour the mixture into a 9×13-inch dish and refrigerate for about 4-6 hours or until firm.
- Prepare the Cream Cheese Topping: In a medium bowl, beat the cream cheese and sugar together until smooth. Fold in the whipped cream and vanilla extract until combined.
- Top the Jello: Once the jello is set, spread the cream cheese mixture evenly over the top.
- Serve: Chill for another 1-2 hours before serving for the best texture.
Helpful Tips
- Chill Time: Ensure you give enough time for the jello to set before adding the cream cheese topping for a smooth finish.
- Spreading the Topping: For an even layer, spread the cream cheese topping gently using an offset spatula to avoid disturbing the jello base.
- Serving: For clean slices, run a sharp knife under warm water before cutting each piece and wipe it clean after each cut.
- Storage: Store any leftovers covered in the refrigerator for up to 3 days.
Substitutions and Variations
- Jello Flavor: Swap raspberry jello with cherry or strawberry for a different twist.
- Nuts: Replace pecans with walnuts or omit them for a nut-free option.
- Topping: Use Greek yogurt mixed with whipped cream for a tangier, lighter topping.
- Sweetener: Substitute granulated sugar with honey or a sugar alternative for reduced sugar content.
- Fruits: Add chopped apples or mandarin oranges for additional fruit flavors and textures.
- Dairy-Free: Use dairy-free cream cheese and coconut whipped cream to make the dish dairy-free.
Frequently Asked Questions
- Can I make this jello salad ahead of time?
Yes, this jello salad can be made 1-2 days in advance, which makes it perfect for holiday prep. Just cover it tightly and store it in the refrigerator. - What can I use instead of whipped cream?
You can use Cool Whip or make your own whipped cream by beating heavy cream until stiff peaks form. For a non-dairy option, use coconut whipped cream. - Can I freeze cranberry jello salad?
It’s not recommended to freeze this salad, as the texture of both the jello and the cream cheese topping may become watery and grainy when thawed. - Can I add other fruits to the jello base?
Absolutely! Chopped apples, mandarin segments, or even diced strawberries can be mixed into the jello for more flavor and texture. - What should I do if my cream cheese topping is lumpy?
Make sure the cream cheese is softened to room temperature before beating. If lumps remain, use a hand mixer or whisk the mixture vigorously until smooth. - Is there a way to make this less sweet?
Reduce the sugar in the cream cheese topping or use sugar-free jello for a less sweet version. You can also add a splash of lemon juice to the topping for a slight tang.
More Relevant Recipes
If you enjoyed this Cranberry Jello Salad with Cream Cheese Topping, you might like these other festive recipes:
- Classic Cranberry Jello Salad – A traditional take with simple ingredients and vibrant flavors.
Cranberry Jello Salad with Cream Cheese Topping – A Festive Delight
- Total Time: 6-8 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Cranberry Jello Salad with Cream Cheese Topping is a festive, flavorful dish perfect for holidays and gatherings. It combines the tangy taste of cranberries with the sweetness of jello and a creamy, decadent topping that brings balance to every spoonful. A delightful mix of textures and flavors, this dish is as beautiful as it is delicious!
Ingredients
Scale
Jello Base
- 2 packages (3 oz each) raspberry or cranberry jello
- 1 can (14 oz) whole berry cranberry sauce
- 1 cup crushed pineapple, drained
- 1 cup boiling water
- 1 cup cold water
- 1/2 cup chopped pecans (optional)
- 1/2 cup chopped celery (optional)
Cream Cheese Topping
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup whipped cream or whipped topping
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Jello Base: In a large mixing bowl, dissolve the raspberry or cranberry jello in 1 cup of boiling water. Stir well to ensure it’s fully dissolved.
- Add Ingredients: Mix in the cranberry sauce, drained crushed pineapple, and cold water. Stir until well combined. Add the chopped pecans and celery if desired for extra texture.
- Set the Jello: Pour the mixture into a 9×13-inch dish and refrigerate for about 4-6 hours or until firm.
- Prepare the Cream Cheese Topping: In a medium bowl, beat the cream cheese and sugar together until smooth. Fold in the whipped cream and vanilla extract until combined.
- Top the Jello: Once the jello is set, spread the cream cheese mixture evenly over the top.
- Serve: Chill for another 1-2 hours before serving for the best texture.
Notes
- For a fun twist, try adding a handful of fresh or dried cranberries to the jello base for extra flavor.
- This dish can be prepared a day in advance for convenience.
- Substitute the whipped cream with coconut whipped topping for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours + 1-2 hours for topping
- Category: Dessert / Salad
- Method: No-bake, chilled
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 240
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: cranberry salad, holiday jello, cream cheese topping, festive dessert