Cranberry Jello Salad with Cream Cheese Topping
A vibrant and nostalgic dessert salad featuring tart cranberries in jello combined with mini marshmallows and crushed pineapples, topped with a smooth cream cheese frosting. This festive dish is easy to prepare and perfect for holiday gatherings.
Ingredients
- 1 package cranberry jello 6oz
- 2 cups boiling water
- 1 cup fresh or frozen cranberries chopped
- 1 cup mini marshmallows
- 1 cup crushed pineapples drained
- 1 cup cream cheese softened
- 1/2 cup powdered sugar
- 1 cup whipped topping like Cool Whip
Instructions
- Dissolve the Jello: In a mixing bowl, combine the package of cranberry jello with 2 cups of boiling water. Stir until the jello is completely dissolved.
- Combine with Ingredients: Add in the chopped cranberries, mini marshmallows, and drained crushed pineapple. Mix well until everything is evenly coated.
- Chill: Pour the mixture into an 8×8 inch dish or your favorite mold. Cover and place in the refrigerator for about 2 hours, or until set.
- Make the Cream Cheese Topping: In a separate bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, mixing until combined.
- Fold in Whipped Topping: Gently fold in the whipped topping until fully integrated to create a creamy texture.
- Spread over Jello: Once the jello has set, spread the cream cheese mixture evenly over the top.
- Final Chill: Return the dish to the refrigerator for at least 30 minutes to ensure everything is chilled through before serving.