Jello Salad with Cream Cheese
Cranberry JELLO Salad is a delicious side dish or dessert, perfect for any holiday.
Servings: 8
Ingredients
- 2 3 oz raspberry JELL-O
- 1 cup boiling water
- 1/2 cup cold water
- 1 20 oz can crushed pineapple
- 1 14 oz can whole berry cranberry sauce
Topping
- 1 8 oz cream cheese
- 1/4 cup sugar
- 16 oz Cool Whip
Instructions
- Place JELL-O in large bowl. Pour in boiling water. Whisk for about 2 minutes then whisk in the cold water.
- Pour in the whole can, including juice, of crushed pineapple. Stir in can of whole cranberry sauce. Stir to combine.
- Lightly spray either a 9 x 9-inch or 9 x 13-inch baking dish with non-stick cooking spray.
- Carefully pour mixture into baking dish. Cover the dish with plastic wrap and chill in the refrigerator for at least 5-6 hours.
Cream cheese topping
- Using an electric mixer, beat the softened cream cheese and sugar until creamy, about 3-4 minutes.
- Stir in Cool Whip. (If cream cheese becomes lumpy, microwave the mixture for 10 seconds and then whisk until lumps are gone.)
- Spread the cream cheese mixture over jello salad. Cover and store in the refrigerator until ready to serve.
Video
Nutrition
Calories: 190kcal | Carbohydrates: 40g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 143mg | Potassium: 63mg | Fiber: 1g | Sugar: 34g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg