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Cranberry Jello Salad

A colorful and tangy dessert that combines cherry Jell-O with crushed pineapple, whole cranberry sauce, nuts, and a creamy topping, perfect for family gatherings and potlucks.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Jello Base
  • 2 pkgs. 2 (3-ounce) pkgs. cherry Jell-O (or raspberry or cranberry) You can choose different flavors based on preference.
  • 1.5 cups 1 1/2 cups boiling water
  • 20 ounces 20 ounces crushed pineapple (juice and all) Do not drain the juice.
  • 1 can 1 (15-ounce) can whole cranberry sauce Or use 2 cups if making homemade.
  • 1 cup 1 cup chopped pecans (divided) Reserve 1/2 cup for topping.
Creamy Topping
  • 3/4 cup 3/4 cup cranberry or apple juice
  • 8 ounces 8 ounces cream cheese (softened)
  • 1/2 cup 1/2 cup powdered sugar
  • 1 cup 1 cup sour cream

Method
 

Cranberry Jello
  1. In a large mixing bowl, whisk together the cherry Jell-O and boiling water until the crystals dissolve.
  2. Mix in the crushed pineapple (juice included) and then add the whole cranberry sauce, stirring until well combined.
  3. Fold in 1/2 cup of the chopped pecans.
  4. Pour the mixture into a 9x13-inch dish and refrigerate for about 4 hours or until set.
Topping
  1. In a separate bowl, beat the softened cream cheese until fluffy.
  2. Gradually add in the powdered sugar and cranberry or apple juice, mixing until well blended.
  3. Fold in the sour cream, creating a creamy topping.
  4. Once the Jello is set, spread the creamy mixture atop the jello and sprinkle with the remaining chopped pecans.

Notes

For added flavor, consider adding orange zest or using different nuts. Store leftovers in an airtight container in the fridge for up to 5 days.