Cranberry Jello Salad with Cream Cheese Topping is a delightful sweet-and-tart dessert salad packed with crushed pineapple, juicy cranberries, and crunchy pecans, all finished with a creamy, tangy cream cheese topping. It’s a festive favorite for any time of the year.
Ingredients
Cranberry Jello
2 (3-ounce) pkgs. cherry Jell-O (or raspberry or cranberry, if you can find it)
1 1/2 cups boiling water
20 ounces crushed pineapple (do not drain the juice)
1 (15-ounce) can whole cranberry sauce (or 2 cups homemade cranberry sauce)
1 cup chopped pecans divided
3/4 cup cranberry or apple juice
Topping
8 ounces cream cheese softened
1/2 cup powdered sugar
1 cup sour cream
How to make Cranberry Jello Salad with Cream Cheese Topping
Prepare the Cranberry Jello:
- In a large bowl, dissolve both packets of Jell-O in the boiling water, stirring until completely smooth.
- Add the crushed pineapple (including the juice) and cranberry sauce. Gently stir, using the back of a spoon to break up any large pieces of cranberry sauce.
- Mix in ¾ cup of the chopped pecans along with the cranberry or apple juice.
Carefully pour the mixture into a 9×13-inch glass dish or a Jell-O mold. Refrigerate for about 2 hours, or until fully set.
Make the Topping:
- In a medium bowl, beat the softened cream cheese with an electric mixer on high speed until smooth and creamy.
- Add the powdered sugar and sour cream, mixing until everything is well combined.
- Spread the topping evenly over the chilled, set Jell-O.
Finish and Serve:
Sprinkle the remaining ¼ cup of chopped pecans over the top. Slice and serve chilled.
Details And Nutritional Information
Details:
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 18
Nutrition (Per Serving):
- Calories: 220 kcal
- Carbohydrates: 29 g
- Protein: 3 g
- Fat: 11 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 4 g
- Cholesterol: 21 mg
- Sodium: 104 mg
- Potassium: 117 mg
- Fiber: 1 g
- Sugar: 27 g
- Vitamin A: 279 IU
- Vitamin C: 4 mg
- Calcium: 38 mg
- Iron: 1 mg
FAQs About Cranberry Jello Salad with Cream Cheese Topping
Can I make Cranberry Jello Salad ahead of time?
Yes! This dessert is perfect for making ahead. You can prepare it up to 1–2 days in advance and keep it refrigerated. Just add the cream cheese topping and pecans shortly before serving for the best texture.
Can I use fresh cranberries instead of canned cranberry sauce?
You can, but they need to be cooked first. Fresh cranberries are quite tart, so simmer them with sugar and a little water to create a sauce before adding them to the recipe.
How should I store leftovers?
Store any leftovers covered in the refrigerator for up to 3–4 days. Keep it chilled at all times, as the Jell-O and cream topping can soften if left at room temperature too long.
Final Thoughts
This Cranberry Jello Salad is the perfect mix of nostalgia and modern flavors, and I’m so excited for you to try it. Whether it becomes a tradition at your family gatherings or simply a recipe you whip up to brighten your day, I hope it brings as much joy to your table as it does to mine. Enjoy every tangy, sweet, creamy bite!
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Cranberry Jello Salad with Cream Cheese Topping
- Total Time: 2 hours 15 minutes
- Yield: 18 servings 1x
- Diet: Vegetarian
Description
A festive and refreshing Cranberry Jello Salad made with sweet-tart cranberries, crushed pineapple, and crunchy pecans, topped with a smooth and tangy cream cheese layer. Perfect for holidays or anytime you want an easy, crowd-pleasing dessert.
Ingredients
Cranberry Jello
2 (3-ounce) pkgs. cherry Jell-O (or raspberry or cranberry, if you can find it)
1 1/2 cups boiling water
20 ounces crushed pineapple (do not drain the juice)
1 (15-ounce) can whole cranberry sauce (or 2 cups homemade cranberry sauce)
1 cup chopped pecans divided
3/4 cup cranberry or apple juice
Topping
8 ounces cream cheese softened
1/2 cup powdered sugar
1 cup sour cream
Instructions
Prepare the Cranberry Jello:
- In a large bowl, dissolve both packets of Jell-O in the boiling water, stirring until completely smooth.
- Add the crushed pineapple (including the juice) and cranberry sauce. Gently stir, using the back of a spoon to break up any large pieces of cranberry sauce.
- Mix in ¾ cup of the chopped pecans along with the cranberry or apple juice.
- Carefully pour the mixture into a 9×13-inch glass dish or a Jell-O mold. Refrigerate for about 2 hours, or until fully set.
Make the Topping:
- In a medium bowl, beat the softened cream cheese with an electric mixer on high speed until smooth and creamy.
- Add the powdered sugar and sour cream, mixing until everything is well combined.
- Spread the topping evenly over the chilled, set Jell-O.
Finish and Serve:
Sprinkle the remaining ¼ cup of chopped pecans over the top. Slice and serve chilled.
Notes
Slightly adapted from Unsophisticated Cook.
- Prep Time: 5 minutes
- Cook Time: 10 minutes + 2 hours (chilling)
- Category: Dessert
- Method: No-Bake
- Cuisine: American