Description
This Cranberry Jello Salad with Cream Cheese Topping is a classic holiday side dish that doubles as a light dessert. Packed with sweet-tart cranberry, juicy pineapple, and topped with a luscious cream cheese layer, it’s a colorful and crowd-pleasing addition to any festive table. Keyword: Cranberry Jello Salad
Ingredients
For the Cranberry Jello Layer:
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1 (6 oz) box raspberry or cranberry-flavored Jello
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2 cups boiling water
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1 (14 oz) can whole cranberry sauce
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1 (20 oz) can crushed pineapple, drained
For the Cream Cheese Topping:
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8 oz cream cheese, softened
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1 cup sour cream
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1/4 cup powdered sugar
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1 teaspoon vanilla extract
Instructions
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Prepare the Jello layer:
In a large bowl, dissolve Jello in boiling water. Stir in cranberry sauce and drained crushed pineapple until well mixed. -
Chill the Jello:
Pour mixture into a 9×13-inch dish or glass serving bowl. Refrigerate until fully set, about 4 hours or overnight. -
Make the topping:
In a medium bowl, beat cream cheese until smooth. Add sour cream, powdered sugar, and vanilla extract. Beat until creamy and well blended. -
Top the Jello:
Once the Jello is fully set, gently spread the cream cheese mixture over the top. -
Chill again for at least 30 minutes before serving. Slice or scoop and serve chilled.
Notes
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For extra crunch, fold chopped walnuts or pecans into the Jello mixture.
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Use a hand mixer for the topping to ensure it’s silky smooth.
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Great make-ahead option for Thanksgiving or Christmas!
- Prep Time: 15 minutes
- Category: Side Dish / Dessert
- Method: No-Bake / Chilling