Cranberry Jello Salad with Cream Cheese Topping
This Cranberry Jello Salad is a delightful combination of sweet and tart flavors, featuring a cranberry-infused gelatin base loaded with crushed pineapple and chopped pecans, all topped with a creamy, tangy cream cheese layer. It’s a perfect addition to holiday gatherings or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert, Side Dish
- Method: Refrigeration
- Cuisine: American
Ingredients
Scale
For the Jello Layer:
- 2 packages (3 ounces each) raspberry or cherry-flavored gelatin
- 1½ cups boiling water
- 1 can (20 ounces) crushed pineapple, undrained
- 1 can (14 ounces) whole berry cranberry sauce
- ¾ cup cranberry or apple juice
- 1 cup chopped pecans, divided
For the Cream Cheese Topping:
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 cup sour cream
Instructions
- Prepare the Jello Layer:
- In a large bowl, dissolve the gelatin in boiling water, stirring until completely dissolved.
- Stir in the crushed pineapple (with juice), whole berry cranberry sauce, cranberry or apple juice, and ¾ cup of the chopped pecans.
- Pour the mixture into a 9×13-inch glass dish and refrigerate until set, about 2 hours.
- Prepare the Cream Cheese Topping:
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and sour cream, mixing until well combined and creamy.
- Assemble the Salad:
- Once the Jello layer is firm, spread the cream cheese mixture evenly over the top.
- Sprinkle the remaining ¼ cup of chopped pecans over the cream cheese layer.
- Refrigerate for at least 1 hour before serving to allow the topping to set.
Notes
- For a smoother topping, ensure the cream cheese is fully softened before mixing.
- This salad can be made a day in advance and stored in the refrigerator until ready to serve.
- For added texture, consider folding in 1 cup of mini marshmallows into the Jello mixture before refrigerating.