Cranberry Jello Salad with Cream Cheese Topping

 Ingredients

For the Cranberry Jello Layer:
1 (6 oz) box raspberry or cranberry-flavored Jello
2 cups boiling water
1 (14 oz) can whole berry cranberry sauce
1 (8 oz) can crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Topping:
1 (8 oz) package cream cheese, softened
1/2 cup sour cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping or whipped cream
Additional chopped nuts or whole cranberries for garnish (optional)

 Instructions

1. Prepare the Jello Layer:
In a large bowl, dissolve the Jello in 2 cups boiling water.
Stir in cranberry sauce and drained crushed pineapple. Mix until fully combined.
If using, add the chopped nuts.
Pour into a 9x13-inch glass dish.
Refrigerate for at least 4 hours, or until fully set.
2. Prepare the Cream Cheese Topping:
In a medium bowl, beat together cream cheese, sour cream, powdered sugar, and vanilla until smooth.
Gently fold in whipped topping until well combined.
3. Assemble:
Once the Jello layer is fully set, spread the cream cheese mixture evenly over the top.
Garnish with extra nuts or cranberries, if desired.
4. Chill & Serve:
Chill for another 30 minutes before serving for best texture.
Cut into squares and serve cold."