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