#jellomold

Cranberry Jello Salad with Cream Cheese Topping Ingredients: For the Cranberry Jello: 2 (3-ounce) packages cherry Jell-O (or raspberry or cranberry) 1 1/2 cups boiling water 20 ounces crushed pineapple (with 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 For the Cream Cheese Topping: 8 ounces cream cheese, softened 1/2 cup powdered sugar 1 cup sour cream Directions: In a large bowl, dissolve both Jell-O packets in the boiling water, stirring until fully dissolved. Add the crushed pineapple (with its juice) and the whole cranberry sauce to the Jell-O. Use the back of the spoon to break up any chunks of cranberry sauce. Stir in 3/4 cup of the chopped pecans and the cranberry or apple juice, mixing well. Carefully pour the mixture into a 9×13-inch glass dish or jello mold. Refrigerate for about 2 hours or until fully set. For the topping, beat the softened cream cheese with an electric mixer on high speed until smooth. Add the powdered sugar and sour cream, blending until fully combined. Spread the cream cheese topping evenly over the set Jell-O. Sprinkle the remaining 1/4 cup of chopped pecans on top before serving. Prep Time: 15 minutes | Chilling Time: 2 hours | Total Time: 2 hours 15 minutes Kcal: 240 kcal | Servings: 12 servings This Cranberry Jello Salad with Cream Cheese Topping is the perfect holiday dish, combining fruity sweetness with a creamy, tangy topping. The vibrant red of the jello, paired with the smooth cream cheese layer and crunchy pecans, makes for an impressive presentation on any festive table. This dish brings a delightful balance of textures, from the soft and jiggly jello to the velvety topping and crunchy pecans. Ideal for holiday gatherings like Thanksgiving or Christmas, this salad is a crowd-pleaser and easy to make in advance. Its bright flavors complement savory main courses, making it a refreshing addition to any meal. Whether served as a side or dessert, this cranberry jello salad is sure to impress your guests and leave them craving more.

Cranberry Jello Salad with Cream Cheese Topping Ingredients: For the Cranberry Jello: 2 (3-ounce) packages cherry Jell-O (or raspberry or cranberry) 1 1/2 cups boiling water 20 ounces crushed pineapple (with 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 For the Cream Cheese Topping: 8 ounces cream cheese, softened 1/2 cup powdered sugar 1 cup sour cream Directions: In a large bowl, dissolve both Jell-O packets in the boiling water, stirring until fully dissolved. Add the crushed pineapple (with its juice) and the whole cranberry sauce to the Jell-O. Use the back of the spoon to break up any chunks of cranberry sauce. Stir in 3/4 cup of the chopped pecans and the cranberry or apple juice, mixing well. Carefully pour the mixture into a 9×13-inch glass dish or jello mold. Refrigerate for about 2 hours or until fully set. For the topping, beat the softened cream cheese with an electric mixer on high speed until smooth. Add the powdered sugar and sour cream, blending until fully combined. Spread the cream cheese topping evenly over the set Jell-O. Sprinkle the remaining 1/4 cup of chopped pecans on top before serving. Prep Time: 15 minutes | Chilling Time: 2 hours | Total Time: 2 hours 15 minutes Kcal: 240 kcal | Servings: 12 servings This Cranberry Jello Salad with Cream Cheese Topping is the perfect holiday dish, combining fruity sweetness with a creamy, tangy topping. The vibrant red of the jello, paired with the smooth cream cheese layer and crunchy pecans, makes for an impressive presentation on any festive table. This dish brings a delightful balance of textures, from the soft and jiggly jello to the velvety topping and crunchy pecans. Ideal for holiday gatherings like Thanksgiving or Christmas, this salad is a crowd-pleaser and easy to make in advance. Its bright flavors complement savory main courses, making it a refreshing addition to any meal. Whether served as a side or dessert, this cranberry jello salad is sure to impress your guests and leave them craving more.

Cranberry Delight Salad with Creamy Topping This Cranberry Delight Salad with Creamy Topping is a festive and refreshing dish perfect for holiday gatherings. The combination of fruity jello, creamy topping, and crunchy pecans makes it an irresistible addition to any table. Ingredients: For the Cranberry Jello: 2 (3-ounce) packages cherry Jell-O (or raspberry or cranberry) 1 ½ cups boiling water 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 For the Creamy Topping: 8 ounces cream cheese, softened ½ cup powdered sugar 1 cup sour cream Directions: In a large bowl, dissolve both Jell-O packets in the boiling water, stirring until fully dissolved. Add the crushed pineapple (with its juice) and the whole cranberry sauce to the Jell-O. Use the back of the spoon to break up any chunks of cranberry sauce. Stir in ¾ cup of the chopped pecans and the cranberry or apple juice, mixing well. Carefully pour the mixture into a 9×13-inch glass dish or jello mold. Refrigerate for about 2 hours or until fully set. For the topping, beat the softened cream cheese with an electric mixer on high speed until smooth. Add the powdered sugar and sour cream, blending until fully combined. Spread the cream cheese topping evenly over the set Jell-O. Sprinkle the remaining ¼ cup of chopped pecans on top before serving. Prep Time: 15 minutes | Chilling Time: 2 hours | Total Time: 2 hours 15 minutes Kcal: 240 kcal | Servings: 12 servings