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Cranberry Jello Salad with Cream Cheese Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 98 reviews
  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Description

This refreshing Cranberry Jello Salad with Cream Cheese Topping combines fruity flavors and crunchy nuts in a colorful gelatin dessert. Perfect for holiday gatherings or potlucks, this layered salad features a vibrant raspberry jello base mixed with pineapple, mandarin oranges, apples, whole cranberry sauce, and walnuts, topped with a luscious whipped cream and cream cheese frosting, creating a sweet and tangy treat everyone will enjoy.

Ingredients

Scale

For the Jello Layer:

  • 1 (6 oz) package raspberry jello
  • 1 cup boiling water
  • ½ cup cold water
  • 1 (20 oz) can crushed pineapple in juice, undrained
  • 1 (15 oz) can mandarin oranges, drained
  • 1 cup diced apple
  • 1 (14 oz) can whole cranberry sauce
  • 1 cup chopped walnuts, divided (or pecans)

For the Cream Cheese Topping Layer:

  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream

Instructions

  1. Prepare the dish: Spray a 9×13 inch baking dish or a 2-quart casserole dish with cooking spray and set it aside for the jello mixture.
  2. Dissolve jello: In a large mixing bowl, pour one cup of boiling water over the raspberry jello powder. Stir continuously for 1 to 2 minutes until the jello is fully dissolved. Then stir in ½ cup cold water to cool down the mixture.
  3. Add fruits and nuts: Mix in the undrained crushed pineapple, drained mandarin oranges, diced apples, and the whole cranberry sauce into the jello. Reserve two tablespoons of the chopped walnuts and add the rest into the jello mixture, stirring to combine evenly.
  4. Chill the jello: Pour the jello mixture into the prepared dish. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours, until the jello is set firmly.
  5. Make the whipped cream topping: Beat the heavy whipping cream in a mixing bowl until fluffy. Gradually add the powdered sugar while continuing to beat until sweetened whipped cream forms.
  6. Prepare cream cheese layer: In a separate bowl, beat the cream cheese with an electric mixer until it is smooth and light. Gently fold the cream cheese into the whipped cream until well combined without deflating.
  7. Assemble the salad: Spread the cream cheese and whipped cream mixture evenly over the set jello layer. Sprinkle the reserved chopped walnuts over the top as a garnish. Chill until ready to serve.

Notes

  • Use chilled fruit and juice to help the jello set faster.
  • For a nut-free version, omit walnuts or substitute with sunflower seeds.
  • Be sure to beat the whipping cream to soft peaks before adding sugar to ensure smooth texture.
  • Ensure cream cheese is softened to room temperature before mixing for easier blending.
  • This salad is best served cold and can be made a day ahead for convenience.

Nutrition

  • Serving Size: 1 serving (about 1/12th of recipe)
  • Calories: 210
  • Sugar: 23g
  • Sodium: 70mg
  • Fat: 11g
  • Saturated Fat: 5.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://piesbypaula.com/cranberry-jello-salad-with-cream-cheese-topping-recipe/