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Cranberry Jello Salad With Cream Cheese Topping Recipe

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4.3 from 75 reviews

  • Author: Emma
  • Total Time: 2 hours 20 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Cranberry Jello Salad with Cream Cheese Topping is a vibrant and refreshing dessert perfect for holiday gatherings or any special occasion. Combining tangy raspberry jello with fruity bursts from pineapple, mandarin oranges, apple, and whole cranberry sauce, it’s a delightful mix of flavors and textures. Topped with a luscious cream cheese and whipped cream blend, finished with crunchy walnuts, this salad offers a perfect balance of sweet and tart with a creamy finish.

Ingredients

Scale

Jello Salad

  • 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)

Cream Cheese Topping

  • 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 to prevent sticking. Set aside.
  2. Dissolve the jello: In a large mixing bowl, pour 1 cup of boiling water over the raspberry jello powder. Stir continuously for 1-2 minutes until the jello is completely dissolved. Then, add ½ cup cold water and stir well to combine.
  3. Add fruits and nuts: Stir in the undrained crushed pineapple, drained mandarin oranges, diced apple, and whole cranberry sauce into the jello mixture. Reserve 2 tablespoons of chopped walnuts for garnish, and add the remaining walnuts to the mixture. Mix gently but thoroughly.
  4. Chill the jello: Pour the jello mixture into the prepared dish and cover it tightly with plastic wrap. Refrigerate for at least 2 hours, or up to 24 hours, until the mixture is fully set and firm.
  5. Make the whipped cream: When ready to serve, beat 1 cup heavy whipping cream until fluffy using an electric mixer. Gradually add 1 cup powdered sugar to sweeten and continue beating until stiff peaks form.
  6. Prepare cream cheese mixture: In a separate bowl, beat 8 oz cream cheese until soft and light in texture. Gently fold the beaten cream cheese into the sweetened whipped cream until well blended and smooth.
  7. Top the salad and garnish: Spread the cream cheese and whipped cream mixture evenly over the set jello salad surface. Sprinkle the reserved 2 tablespoons of chopped walnuts evenly over the top. Refrigerate until ready to serve.

Notes

  • For a nut-free version, omit the walnuts or substitute with toasted coconut flakes.
  • Use fresh fruit for a fresher taste, but canned fruit works well to keep the salad moist and flavorful.
  • The salad can be made a day ahead and kept covered in the refrigerator to enhance the flavors.
  • If you prefer a firmer salad, chill it for the full 24 hours before serving.
  • Use low-fat cream cheese and whipping cream for a lighter option, but the texture might be less creamy.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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