Here’s a classic, crowd-pleasing Cranberry Jello Salad with Cream Cheese Topping recipe — sweet, tangy, and perfect for holidays or potlucks.
Cranberry Jello Salad with Cream Cheese Topping
Jello Layer Ingredients:
• 1 (6 oz) package raspberry or cherry Jello
• 2 cups boiling water
• 1 (14 oz) can whole berry cranberry sauce
• 1 cup crushed pineapple (drained)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup chopped celery or apple (optional, adds crunch)
Cream Cheese Topping:
• 8 oz cream cheese, softened
• 1/2 cup sour cream or whipped topping
• 2–3 tbsp powdered sugar (adjust to taste)
• 1/2 tsp vanilla extract (optional)
Instructions:
Make the Jello Base:
1. In a large bowl, dissolve the Jello in 2 cups of boiling water, stirring until fully dissolved.
2. Stir in the cranberry sauce until it breaks up and blends into the mixture.
3. Add the crushed pineapple, and optional nuts or celery/apples, if using.
4. Pour mixture into a 9×13-inch dish or a decorative mold. Chill until fully set (about 4 hours or overnight).
Make the Cream Cheese Topping:
1. Beat the softened cream cheese until smooth.
2. Add the sour cream, powdered sugar, and vanilla. Beat until creamy and well combined.
3. Spread the topping evenly over the chilled, set Jello layer.
Optional Garnish:
Top with chopped nuts, a sprinkle of orange zest, or fresh cranberries for presentation.
Let me know if you want a sugar-free or layered version too!