Cranberry Jello Salad Cream Cheese (Printable Version)
# What You'll Need:
→ Jello Salad
01 -
1 packet (85 g) red flavored gelatin (strawberry, cherry, or raspberry)
02 -
240 ml boiling water
03 -
240 ml cold water
04 -
1 can (425 g) crushed pineapple in juice, undrained
05 -
1 can (300 g) mandarin orange segments, drained
06 -
1 medium apple, cored and diced, unpeeled
07 -
1 can (400 g) whole berry cranberry sauce
08 -
80 g walnuts or pecans, chopped
→ Cream Cheese Topping
09 -
225 g full-fat cream cheese, softened
10 -
60 g powdered sugar
11 -
180 ml heavy whipping cream
# Step-by-Step Directions:
01 -
Lightly coat a 23 x 33 cm baking dish, 2-litre casserole dish, or large gelatin mold with non-stick spray to prevent sticking.
02 -
In a large mixing bowl, combine the gelatin packet with boiling water and stir until fully dissolved, approximately 2 minutes.
03 -
Stir in the cold water, then add undrained crushed pineapple, drained mandarin orange segments, diced apple, and whole berry cranberry sauce. Reserve 2 tablespoons of the chopped nuts; add the remainder to the gelatin mixture. Mix thoroughly.
04 -
Pour the combined mixture into the prepared dish. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or until fully set. Overnight chilling is recommended.
05 -
Using a mixer, whip heavy cream until soft peaks form, gradually incorporating powdered sugar. In a separate bowl, beat the cream cheese until smooth and light. Gently fold the whipped cream into the cream cheese until well combined.
06 -
Spread the cream cheese topping evenly over the chilled gelatin fruit layer. Sprinkle with reserved chopped nuts. Refrigerate until ready to serve.
# Helpful Notes:
01 -
Always use canned pineapple for this preparation; fresh pineapple contains enzymes that prevent gelatin from setting properly.
02 -
For easy unmolding, dip the bottom of the gelatin mold briefly in hot water before inverting onto a serving plate.
03 -
Cream cheese topping can be omitted for a lighter, more tart finish.