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