Ingredients:
For the salad:
- 1 package (6 oz) of cranberry-flavored gelatin (Jell-O)
- 1 cup boiling water
- 1 cup cold water
- 1 cup fresh cranberries, chopped (or canned cranberry sauce)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup finely chopped celery (optional)
For the cream cheese topping:
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup whipped topping (or heavy cream, whipped)
Instructions:
- Prepare the Jello Salad:
- In a mixing bowl, dissolve the cranberry-flavored gelatin in 1 cup of boiling water, stirring until fully dissolved.
- Add 1 cup of cold water to the mixture and stir well.
- Gently fold in the chopped cranberries (fresh or canned), nuts, and celery, if using.
- Pour the mixture into a 9×13-inch serving dish or mold.
- Refrigerate for at least 4 hours, or until the Jello is completely set.
- Make the Cream Cheese Topping:
- In a separate bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add sugar and vanilla extract, continuing to beat until combined.
- Gently fold in the whipped topping or whipped cream until the mixture is smooth and fluffy.
- Assemble the Salad:
- Once the Jello has fully set, spread the cream cheese topping evenly over the top of the Jello salad.
- Return the dish to the refrigerator for at least 1 more hour to allow the topping to set.
- Serve and Enjoy:
- Cut the Cranberry Jello Salad into squares or serve as individual portions.
- Garnish with extra chopped nuts or cranberries if desired.
This Cranberry Jello Salad with Cream Cheese Topping makes a festive and refreshing side dish, perfect for holiday dinners or family gatherings. Enjoy the tangy sweetness of the Jello paired with the creamy topping for a delicious treat!