This Cranberry Jello Salad is a classic, light, and refreshing dessert that’s perfect for holiday gatherings. The sweet-tart cranberries are balanced by the creamy cream cheese topping, making it a delightful treat for everyone.
Ingredients:
For the Jello Layer:
- 1 (3 oz) package cranberry gelatin
- 1 cup boiling water
- 1 cup cold water
- 1 (8 oz) container frozen cranberries, thawed and drained
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Jello Layer:
- In a large bowl, combine the cranberry gelatin and boiling water. Stir until the gelatin is completely dissolved.
- Stir in the cold water and drained cranberries.
- Pour the mixture into a 9×13 inch baking dish.
- Refrigerate for at least 2 hours, or until set.
- Prepare the Cream Cheese Layer:
- In a medium bowl, beat together the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
- Assemble the Salad:
- Once the jello layer is set, spread the cream cheese mixture evenly over the top.
- Refrigerate for at least 1 hour, or until the cream cheese layer is set.
Tips:
- For a more intense cranberry flavor, use fresh cranberries instead of frozen.
- To make the salad ahead of time, prepare both layers and refrigerate separately. Assemble just before serving.
- For a festive touch, garnish with fresh cranberries or a sprig of mint.
Enjoy this delicious and easy-to-make Cranberry Jello Salad at your next holiday gathering!