Description
A delightful and festive Cranberry Jello Salad topped with a creamy layer of sweetened cream cheese. This vintage recipe is a classic holiday side dish perfect for gatherings and potlucks.
Ingredients
Scale
For the Jello Salad:
- 1 box (6 ounces) raspberry or cranberry gelatin
- 2 cups boiling water
- 1 can (14 ounces) whole berry cranberry sauce
- 1 can (8 ounces) crushed pineapple, undrained
- 1/2 cup chopped walnuts or pecans (optional)
For the cream cheese topping:
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Jello Salad: In a large mixing bowl, dissolve the gelatin in the boiling water. Add the cranberry sauce and stir until smooth. Mix in the crushed pineapple and nuts. Pour into a dish and refrigerate.
- Cream Cheese Topping: Beat cream cheese with powdered sugar and vanilla until smooth. Mix in sour cream and spread over the set Jello. Chill until serving.
Notes
- This salad is a classic for holidays and potlucks.
- Garnish with extra nuts or fresh cranberries for a festive touch.
- You can substitute sour cream with Greek yogurt for a tangier topping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 22g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
