Description
This Cranberry Jello Salad with Cream Cheese Topping is the perfect holiday dish, combining fruity sweetness with a creamy, tangy topping. The vibrant red of the jello, paired with the smooth cream cheese layer and crunchy pecans, makes for an impressive presentation on any festive table. This dish brings a delightful balance of textures, from the soft and jiggly jello to the velvety topping and crunchy pecans.
Ingredients
For the Cranberry Jello:
2 (3-ounce) packages cherry Jell-O (or raspberry or cranberry)
1 ½ cups boiling water
20 ounces crushed pineapple (with juice)
1 (15-ounce) can whole cranberry sauce (or 2 cups homemade cranberry sauce)
1 cup chopped pecans (divided)
¾ cup cranberry or apple juice
For the Cream Cheese Topping:
8 ounces cream cheese, softened
½ cup powdered sugar
1 cup sour cream
Instructions
In a large bowl, dissolve both Jell-O packets in the boiling water, stirring until fully dissolved.
Add the crushed pineapple (with its juice) and the whole cranberry sauce to the Jell-O. Use the back of the spoon to break up any chunks of cranberry sauce.
Stir in ¾ cup of the chopped pecans and the cranberry or apple juice, mixing well.
Carefully pour the mixture into a 9×13-inch glass dish or jello mold. Refrigerate for about 2 hours or until fully set.
For the topping, beat the softened cream cheese with an electric mixer on high speed until smooth.
Add the powdered sugar and sour cream, blending until fully combined.
Spread the cream cheese topping evenly over the set Jell-O.
Sprinkle the remaining ¼ cup of chopped pecans on top before serving.
- Prep Time: 15 minutes
Nutrition
- Calories: 240