Cranberry Jello Salad with Cream Cheese Topping is a festive, flavorful dish that combines tart cranberries, sweet gelatin, and a rich cream cheese topping.
Perfect for holiday meals or family gatherings, this dish adds a beautiful burst of color to your table while delivering a delicious balance of sweetness and tang. Simple to make and always a crowd-pleaser, it’s an ideal addition to your next celebration!
Ingredients:
For the Jello Layer:
- 1 (6 oz) package cranberry-flavored gelatin (Jello)
- 1 cup boiling water
- 1 cup cold water
- 1 cup fresh cranberries, chopped or whole
- ½ cup sugar
For the Cream Cheese Topping:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 (8 oz) container whipped topping (e.g., Cool Whip)
Instructions:
Step 1: In a large bowl, dissolve the cranberry gelatin in 1 cup of boiling water. Stir until the gelatin is completely dissolved. Add 1 cup of cold water and stir again.
Step 2: Gently fold in the fresh cranberries and sugar, mixing evenly. Pour the mixture into a 9×13-inch dish, then refrigerate for at least 2–3 hours, or until the Jello is firm.
Step 3: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and well combined. Add the whipped topping and continue mixing until the mixture is fluffy and smooth.
Step 4: Once the Jello has set, spread the cream cheese topping evenly over the chilled Jello layer. Smooth it out to cover the entire surface.
Step 5: Refrigerate the salad for an additional 1–2 hours to allow the layers to firm up and meld together. Once chilled, slice into squares and serve cold.
Frequently Asked Questions
1. Can I use a different flavor of Jello?
Yes! You can experiment with other fruit-flavored gelatin, like raspberry or strawberry, to change the flavor profile of the salad.
2. Can I make this ahead of time?
Definitely! This Cranberry Jello Salad can be made a day or two in advance. Just keep it refrigerated until ready to serve.
3. Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries. Just ensure they are thawed and chopped before adding them to the Jello mixture.
4. Is there a way to make this dessert less sweet?
You can reduce the sugar in both the Jello and cream cheese topping if you prefer a less sweet version. Feel free to adjust to your taste.
5. Can I substitute the whipped topping with fresh whipped cream?
Yes, fresh whipped cream can be used in place of whipped topping for a richer, more natural flavor.
Cranberry Jello Salad with Cream Cheese Topping
Ingredients
For the Jello Layer:
- 1 6 oz package cranberry-flavored gelatin (Jello)
- 1 cup boiling water
- 1 cup cold water
- 1 cup fresh cranberries chopped or whole
- ½ cup sugar
For the Cream Cheese Topping:
- 1 8 oz package cream cheese, softened
- 1 cup powdered sugar
- 1 8 oz container whipped topping (e.g., Cool Whip)
Instructions
- Step 1: In a large bowl, dissolve the cranberry gelatin in 1 cup of boiling water. Stir until the gelatin is completely dissolved. Add 1 cup of cold water and stir again.
- Step 2: Gently fold in the fresh cranberries and sugar, mixing evenly. Pour the mixture into a 9x13-inch dish, then refrigerate for at least 2–3 hours, or until the Jello is firm.
- Step 3: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and well combined. Add the whipped topping and continue mixing until the mixture is fluffy and smooth.
- Step 4: Once the Jello has set, spread the cream cheese topping evenly over the chilled Jello layer. Smooth it out to cover the entire surface.
- Step 5: Refrigerate the salad for an additional 1–2 hours to allow the layers to firm up and meld together. Once chilled, slice into squares and serve cold.
