Layered Cranberry Salad Recipe

Yield: 16 servings

Layered Cranberry Salad Recipe

To be honest, this easy cranberry salad recipe, with its sweet & tangy cream cheese topping, is probably more of a dessert, but we serve it as a side dish at all of our holiday dinners... SO good, a MUST TRY recipe!

Prep Time 20 minutes

Additional Time 3 hours

Total Time 3 hours 20 minutes

Ingredients

For the cranberry jello:

2 (3-oz.) packages raspberry Jell-O
1 1/2 cups boiling water
1 (20-oz.) can crushed pineapple*
1 (14-oz.) can whole berry cranberry sauce
3/4 cup cranberry juice
1 cup toasted walnuts or pecans, chopped & divided

For the cream cheese topping:

1 (8-oz.) package cream cheese, softened*
1 cup sour cream
1/2 cup granulated sugar

Instructions

Dissolve the raspberry Jell-O in the boiling water.
Remove from heat and dd the crushed pineapple (juice and all), whole berry cranberry sauce, cranberry juice, and your choice of nuts to the Jell-O mixture. Reserve a small amount of the nuts to sprinkle on top. Mix well.
Pour into a 9x13" glass baking dish and refrigerate until firm, about 2 hours.
For a lump-free cream cheese topping, first cream together the cream cheese and sugar using a hand mixer. Then add the sour cream and whip until smooth.
When the cranberry jello mixture is firm, spread the cream cheese topping over the top. Garnish with additional chopped toasted walnuts or pecans. Refrigerate for about an hour to allow the topping to firm up.

Notes

*NOTES:

DO NOT use fresh pineapple in this recipe. Fresh pineapple contains an enzyme that will prevent the gelatin from setting up.
DO NOT soften the cream cheese in the microwave. It may change the consistency and result in the cream cheese topping not setting up properly.

Nutrition Information:

Yield:

Serving Size:

1 square
Amount Per Serving: Calories: 258Total Fat: 12.9gSaturated Fat: 5.1gCholesterol: 21.8mgSodium: 94.2mgCarbohydrates: 34.5gFiber: 1.2gSugar: 31gProtein: 3.9g