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:

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

For the Cream Cheese Topping:

8 oz cream cheese, softened
1 cup sour cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

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

For extra crunch, fold chopped walnuts or pecans into the Jello mixture.
Use a hand mixer for the topping to ensure it’s silky smooth.
Great make-ahead option for Thanksgiving or Christmas!