Cranberry Jello Salad with Cream Cheese Topping
Ingredients:
For the Cranberry Jello Layer:
1 6 oz box raspberry or cranberry-flavored Jello
2 cups boiling water
1 14 oz can whole cranberry sauce
1 20 oz can crushed pineapple, drained
1/2 cup chopped walnuts optional
For the Cream Cheese Topping:
8 oz cream cheese, softened 燎
1 cup sour cream 籠
1/4 cup powdered sugar
1 tsp vanilla extract
Instructions:
1 In a large bowl, dissolve the Jello in 2 cups of boiling water, stirring until fully dissolved.
2 Add cranberry sauce and drained pineapple to the Jello mixture, stirring well. Mix in walnuts if desired.
3 Pour the Jello mixture into a 9×13-inch dish and refrigerate until set, about 4 hours or overnight.
4 For the cream cheese topping, beat the softened cream cheese until smooth. Add sour cream, powdered sugar, and vanilla extract; beat until creamy and well-blended.
5 Spread the cream cheese mixture evenly over the set Jello layer.
6 Refrigerate for at least 1 hour before serving. Enjoy this festive, tangy treat, perfect for the holidays!
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