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Cranberry Jello Salad with Cream Cheese Topping

A colorful and flavorful dessert, this Cranberry Jello Salad features sweet and tangy flavors topped with a creamy layer of cream cheese, perfect for holiday gatherings.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Jello
  • 1 package 3 oz cranberry flavored gelatin
  • 2 cups boiling water
  • 1 cup fresh or canned cranberry sauce
  • 1 cup chopped nuts (optional)
  • 1 cup diced apples
For the Cream Cheese Topping
  • 1 package 8 oz cream cheese, softened Make sure it's at room temperature to avoid lumps.
  • 1 cup powdered sugar
  • 1 cup whipped topping

Method
 

Preparation
  1. In a large mixing bowl, dissolve the cranberry gelatin in 2 cups of boiling water. Stir until completely dissolved, which usually takes about 2 minutes.
  2. Add the cranberry sauce, chopped nuts, and diced apples into the gelatin mixture. Stir well to combine, ensuring that all ingredients are evenly distributed.
  3. Pour the mixture into a 9×13-inch dish or a decorative mold. Refrigerate for about 4 hours or until the jello is firm.
  4. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined. Fold in the whipped topping until the mixture is light and fluffy.
  5. Once the jello is set, spread the cream cheese mixture evenly on top. Garnish with additional chopped nuts if desired.
  6. Cut the salad into squares or serve it directly from the mold. Enjoy this delightful dish chilled!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The jello does not need reheating and should be served cold. Consider freezing the jello base for extended storage, but the texture may change once thawed.