Cranberry Jello Salad with Cream Cheese Topping<\/p>\n
Ingredients:<\/p>\n
For the Cranberry Jello Layer:<\/p>\n
\u2013 1 (6 oz) box raspberry or cranberry-flavored Jello<\/p>\n
\u2013 2 cups boiling water<\/p>\n
\u2013 1 (14 oz) can whole cranberry sauce<\/p>\n
\u2013 1 (20 oz) can crushed pineapple, drained<\/p>\n
\u2013 1\/2 cup chopped walnuts (optional)<\/p>\n
For the Cream Cheese Topping:<\/p>\n
\u2013 8 oz cream cheese, softened<\/p>\n
\u2013 1 cup sour cream<\/p>\n
\u2013 1\/4 cup powdered sugar<\/p>\n
\u2013 1 tsp vanilla extract<\/p>\n
Instructions:<\/p>\n
1. In a large bowl, dissolve the Jello in 2 cups of boiling water, stirring until completely dissolved.<\/p>\n
2. Add the cranberry sauce and drained pineapple to the Jello mixture, stirring to combine. Stir in the walnuts if using.<\/p>\n
3. Pour the Jello mixture into a 9\u00d713-inch dish and refrigerate until set, about 4 hours or overnight.<\/p>\n
4. For the cream cheese topping, beat the softened cream cheese in a mixing bowl until smooth. Add sour cream, powdered sugar, and vanilla extract, and beat until creamy and well combined.<\/p>\n
5. Spread the cream cheese mixture evenly over the set Jello layer.<\/p>\n
6. Refrigerate for at least 1 hour before serving.<\/p>\n
This Cranberry Jello Salad with Cream Cheese Topping is a festive, tangy treat perfect for the holiday season!<\/p>\n
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