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