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Cranberry Jello Salad with Cream Cheese and Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 206 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This vibrant Cranberry Jello Salad combines the tartness of cranberry and cherry Jell-O with sweet crushed pineapple, whole cranberry sauce, and crunchy pecans, all topped with a creamy blend of cream cheese, powdered sugar, and sour cream. Perfectly chilled and set, this salad offers a delightful mix of fruity, creamy, and nutty flavors and textures, making it a refreshing and festive dish for holiday gatherings or anytime you crave a nostalgic, sweet salad.

Ingredients

Jello Base

  • 2 (3-ounce) packages cherry Jell-O (or raspberry or cranberry)
  • 1 ½ cups boiling water

Fruit and Nuts

  • 20 ounces crushed pineapple (with juice)
  • 1 (15-ounce) can whole cranberry sauce (or 2 cups homemade cranberry sauce)
  • 1 cup chopped pecans, divided
  • ¾ cup cranberry or apple juice

Cream Cheese Topping

  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 cup sour cream

Instructions

  1. Prepare the Jello Base: In a large bowl, dissolve both packets of cherry Jell-O in 1 ½ cups of boiling water, stirring continuously until fully dissolved to create a smooth gelatin base.
  2. Add Fruit and Nuts: Stir in 20 ounces of crushed pineapple with its juice and a 15-ounce can of whole cranberry sauce. Break up any large chunks of cranberry sauce with the back of a spoon. Add ¾ cup of the chopped pecans and ¾ cup of cranberry or apple juice, mixing thoroughly to combine all ingredients evenly.
  3. Set the Jello: Pour the gelatin mixture carefully into a 9×13-inch glass dish or a suitable Jello mold. Place it in the refrigerator and chill for about 2 hours, or until the mixture is fully set and firm to the touch.
  4. Make the Cream Cheese Topping: In a separate bowl, beat the softened cream cheese with an electric mixer on high speed until smooth and creamy. Add ½ cup powdered sugar and 1 cup sour cream, blending until the mixture is well combined and fluffy.
  5. Assemble the Salad: Once the Jello base has set, evenly spread the cream cheese topping over the entire surface. Sprinkle the remaining ¼ cup of chopped pecans over the top as a garnish for added texture and flavor.
  6. Serve and Enjoy: Serve the Cranberry Jello Salad chilled for the best flavor and texture. Enjoy the delightful combination of fruity gelatin, creamy topping, and crunchy nuts in every bite.

Notes

  • Ensure the cream cheese is fully softened before mixing to avoid lumps in the topping.
  • For a firmer set, refrigerate the salad longer than 2 hours if needed.
  • You can substitute cranberry juice with apple juice depending on preferred sweetness.
  • Homemade cranberry sauce can be used in place of canned for fresher flavor.
  • This salad is best served cold and eaten within 2-3 days for optimal freshness.

Find it online: https://slsrecipes.com/cranberry-jello-salad-with-cream-cheese-and-pecans-recipe/