Description
A nostalgic and delicious holiday side dish or dessert, this Cranberry Jello Salad with Cream Cheese Topping is a delightful blend of fruity flavors and creamy textures.
Ingredients
Scale
Cranberry Jello Salad:
- 1 can (14 oz) whole berry cranberry sauce
- 1 can (8 oz) crushed pineapple (undrained)
- 1 box (6 oz) raspberry or cherry Jell-O
- 1 cup boiling water
- 1/2 cup cold water
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Topping:
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Cranberry Jello Salad: In a medium bowl, dissolve the Jell-O in 1 cup of boiling water. Stir until completely dissolved, then add 1/2 cup of cold water. Mix in the cranberry sauce and crushed pineapple (with juice). Stir until well combined. Add chopped nuts if using. Pour the mixture into a 9×9-inch dish or Jello mold and refrigerate for 4 to 6 hours, or until set.
- Cream Cheese Topping: Once the Jello is firm, prepare the cream cheese topping. In a mixing bowl, beat the softened cream cheese until smooth. Add sour cream, powdered sugar, and vanilla extract. Beat until light and fluffy. Spread the topping evenly over the set Jello. Chill for an additional 30 minutes before serving.
Notes
- You can substitute raspberry Jell-O with cherry or cranberry for a different flavor.
- For a smoother texture, blend the cranberry sauce and pineapple before adding.
- This salad is a great make-ahead side for holiday meals.
Nutrition
- Serving Size: 1 square (about 1/9th of recipe)
- Calories: 190
- Sugar: 24g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
