Yield: 12
Cranberry Jello Salad With Cream Cheese Topping
A cool, tangy-but-sweet holiday side made with raspberry jello, real cranberries, freshly-squeezed orange juice, and a whipped cream cheese topping.
Ingredients
For the Jello Layer:
- 1 package, 6 oz raspberry jello
- 1 cup boiling water
- ½ cup cold water
- 1 can, 20 oz crushed pineapple in juice, undrained
- 1 can, 15 oz mandarin oranges, drained
- 1 cup diced apple
- 1 can, 14 oz whole cranberry sauce
- 1 cup chopped walnuts, divided (or pecans)
For the Cream Cheese Topping Layer:
- 1 package, 8 oz cream cheese
- 1 cup powdered sugar
- 1 cup heavy whipping cream
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Instructions
- Spray a 9x13 inch baking dish, or a 2-quart casserole dish, with cooking spray. Set aside.
- In a large mixing bowl, combine the boiling water with the jello and stir well to dissolve, 1 or 2 minutes. When the jello is completely dissolved, stir in the cold water.
- Add the pineapple, mandarin oranges, and cranberry sauce. Reserve two tablespoons of the chopped nuts, and add the rest to the jello mixture. Stir.
- Pour the mixture into the prepared pan or casserole dish, cover with plastic wrap, and chill for at least two hours, or up to 24 hours, until set.
- When ready to serve, make the topping. Beat the heavy whipping cream until fluffy, gradually adding the powdered sugar to make sweetened whipped cream.
- In a separate bowl, beat the cream cheese until soft and light. Gently fold the cream cheese into the sweetened whipped cream.
- Spread the whipped cream mixture over the jello salad, and sprinkle with the remaining chopped nuts. Refrigerate until time to serve.
Nutrition
Serving: 1, Calories: 250kcal, Carbohydrates: 29g, Protein: 3g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 8g, Cholesterol: 25mg, Sodium: 44mg, Fiber: 2g, Sugar: 24g