Description
A nostalgic holiday jello salad with layers of ruby-red cranberry gelatin, crushed pineapple, and a creamy topping studded with walnuts. The perfect balance of sweet and tart!
Ingredients
Scale
- Jello Layer:
- 2 (3 oz) packages cranberry-flavored gelatin
- 2 cups boiling water
- 1 (14 oz) can whole-berry cranberry sauce
- 1 (20 oz) can crushed pineapple, undrained
- Creamy Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans
- Garnish:
- Fresh cranberries
- Mint leaves
Instructions
- Jello Layer: Dissolve gelatin in boiling water. Stir in cranberry sauce until smooth. Fold in pineapple with juices. Pour into 9×13″ dish. Chill 4 hours until set.
- Creamy Layer: Beat cream cheese until smooth. Add sour cream, powdered sugar, and vanilla; mix well. Spread over chilled gelatin layer.
- Top: Sprinkle with nuts. Cover and chill at least 2 hours more.
- Serve: Cut into squares. Garnish with fresh cranberries and mint.
Notes
- Make ahead: Prepare up to 2 days in advance (add nuts before serving)
- Texture tip: For firmer salad, use 1 cup cold water + 1 cup ice cubes when dissolving gelatin
- Variations: Substitute orange gelatin or add 1/2 cup mandarin oranges
- Lighter option: Use Neufchâtel cheese and light sour cream
- Prep Time: 20 mins
- Cook Time: undefined
- Category: Side Dish/Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 28g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg