Cranberry Jello Salad with Cream Cheese Topping

Ingredients

• 1 package (6 oz raspberry or cranberry-flavored gelatin)
• 2 cups boiling water
• 1 can (14 oz whole berry cranberry sauce)
• 1 can (8 oz crushed pineapple, drained)
• 1/2 cup chopped pecans or walnuts (optional)
• 1/2 cup chopped celery (optional, for added crunch)
• 8 ounces cream cheese (softened)
• 1 cup sour cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. 1

   --- Step 1: Prepare the Cranberry Jello Layer ---

2. 2

   In a large mixing bowl, dissolve the gelatin in 2 cups of boiling water. Stir for about 2 minutes until completely dissolved.

3. 3

   Add the whole berry cranberry sauce to the gelatin, stirring until fully combined.

4. 4

   Stir in the drained crushed pineapple. If desired, fold in the chopped nuts and celery for added texture.

5. 5

   Pour the mixture into a 9x13-inch dish or a large serving bowl. Cover and refrigerate for at least 4 hours, or until firmly set.

6. 6

   --- Step 2: Prepare the Cream Cheese Topping ---

7. 7

   In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.

8. 8

   Add the sour cream, powdered sugar, and vanilla extract. Beat until well combined and smooth.

9. 9

   --- Step 3: Assemble the Salad ---

10. 10

    Once the gelatin layer is fully set, spread the cream cheese topping evenly over the top using a spatula.

11. 11

    Cover and refrigerate until ready to serve.

12. 12

    --- Step 4: Serve and Enjoy ---

13. 13

    Serve chilled. Scoop portions directly from the dish, or slice into squares for a neater presentation.