Description
This Cranberry Jello Salad with Cream Cheese Topping is a delightful and festive dessert that combines the tartness of cranberries with the creamy richness of a cream cheese topping. Perfect for holiday gatherings or special occasions, this colorful and flavorful dish is sure to impress your guests.
Ingredients
Cranberry Jello Layer:
- 1 (6 oz) box raspberry or cranberry-flavored Jello
- 2 cups boiling water
- 1 (14 oz) can whole cranberry sauce
- 1 (20 oz) can crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Cream Cheese Topping:
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a large bowl, dissolve the Jello in 2 cups of boiling water, stirring until completely dissolved. Add the cranberry sauce and drained pineapple to the Jello mixture, stirring to combine. Stir in the walnuts if using.
- Pour the Jello mixture into a 9×13-inch dish and refrigerate until set, about 4 hours or overnight.
- For the cream cheese topping, beat the softened cream cheese in a mixing bowl until smooth. Add sour cream, powdered sugar, and vanilla extract, and beat until creamy and well combined.
- Spread the cream cheese mixture evenly over the set Jello layer.
- Refrigerate for at least 1 hour before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 20g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
