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Cranberry Jello Salad with Cream Cheese Topping
Aima Solace

Cranberry Jello Salad with Cream Cheese Topping

A vibrant, sweet-tart cranberry Jello salad layered with a creamy cream cheese topping, perfect as a holiday side or light dessert.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Jello Layer:
  • 1 package 6 oz cherry or raspberry Jello (sugar-free option available)
  • 1 cup boiling water
  • 1 can 14 oz whole berry cranberry sauce (or jellied for smoother texture)
  • 1 cup cold water
  • ½ cup crushed pineapple drained (optional)
  • ½ cup chopped walnuts or pecans optional
Cream Cheese Topping:
  • 8 oz cream cheese softened (full-fat or low-fat)
  • ¼ cup powdered sugar or sugar substitute
  • 1 tsp vanilla extract
  • 1 cup whipped topping like Cool Whip, or whipped heavy cream
  • ¼ cup chopped nuts or fresh cranberries optional garnish

Method
 

  1. In a large bowl, dissolve Jello in 1 cup boiling water, stirring for 2 minutes.
  2. Stir in cranberry sauce until smooth, then add 1 cup cold water. Fold in pineapple or nuts, if using.
  3. Pour into a 9x13-inch dish and refrigerate for 1-1.5 hours until partially set (egg white consistency).
  4. Beat softened cream cheese with powdered sugar and vanilla until smooth. Fold in whipped topping.
  5. Gently spread cream cheese mixture over partially set Jello.
  6. Refrigerate for 4-6 hours, or overnight, until fully set. Garnish with nuts or cranberries, if desired.
  7. Serve chilled, sliced, or scooped.

Notes

  • Storage: Refrigerate in an airtight container for 5-7 days.
  • Substitutions: Use sugar-free Jello and sugar substitute for low-carb diets, or whipped coconut cream for dairy-free.
  • Presentation: For clean slices, dip the knife in warm water before cutting.
  • Make-Ahead: Prepare up to 2 days in advance for best flavor.

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