Creamy Cranberry Jell-O(R) Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is my favorite Thanksgiving dish! The sweetness is a nice contrast to the saltiness of the turkey. The walnuts and apples give a nice texture, but make sure they are chopped small enough. The mayo seems like a strange addition, but you don't taste it, and it improves the texture of the cream cheese. Enjoy! Ingredients:
1 (8 ounce) can crushed pineapple, drained and juice reserved |
1 (16 ounce) can whole berry cranberry sauce, drained and juice reserved |
1 1/2 cups water, or as needed |
2 (3 ounce) packages raspberry-flavored gelatin mix (such as jell-o®) |
1 (8 ounce) package cream cheese at room temperature |
2 tablespoons mayonnaise |
1 cup frozen whipped topping (such as cool whip®), thawed |
1 tart apple, peeled and finely chopped |
1/2 cup chopped walnuts |
1/2 cup frozen whipped topping (such as cool whip®), thawed - or to taste |
Directions:
1. Pour juice from crushed pineapple and cranberry sauce in a measuring cup and add enough water to equal 2 cups of liquid; bring to a boil in a saucepan. Remove from heat and dissolve raspberry gelatin in the liquid. Pour gelatin into a bowl and refrigerate until partly set, about 45 minutes.
2. Beat cream cheese with mayonnaise in a bowl with an electric mixer until fluffy; gradually beat partially set gelatin into cream cheese mixture. Gently fold 1 cup whipped topping into the mixture. Stir crushed pineapple, cranberry sauce, apple, and walnuts into gelatin mixture. Transfer to a serving bowl and refrigerate until set, about 4 hours. Serve frosted with 1/2 cup whipped topping, or as desired.
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