This salad is great for those who don’t particularly enjoy just plain old cranberry sauce. It’s creamy, sweet, zippy, and very tasty. When I was a little girl my church would have annual potlucks for the holiday season. we had one in November and one in December. This delicious cranberry cream cheese salad was always there. I loved eating the stuff and so did everyone else. I’d say this dessert is a vintage classic.
This salad is definitely a winner. My friends and family loved eating this alongside their turkey and stuffing. super yummy!
Ingredients
1 (6 oz) pkg cherry jello
2 c boiling water
2 large golden delicious apples, peeled and grated
1 c chopped pecans
1 can(s) whole cranberry sauce
TOPPING
1 (8 oz) pkg Philadelphia cream cheese, at room temperature 2 hours
1/2 c Domino powdered sugar
1 tsp McCormick vanilla extract
20 oz Dole can crushed pineapple, drained well
6 – 8 oz frozen whipped topping, thawed
1/2 c chopped toasted pecans
Instructions
Part 1. Dissolve Jello in boiling water, stir to mix, set aside to cool. Add apples, pecans, and cranberry sauce. Turn into a 13×9 glass dish and chill until firm.
Part 2. Blend softened cream cheese with powdered sugar until smooth. Fold in crushed pineapples. Add vanilla to Cool Whip mix with wooden spoon. Gradually add Cool Whip mixture to cream cheese – pineapple mixture. Spread evenly over firm set Jello mixture, sprinkle toasted pecans on top. Keep chilled until serving time.
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Quick Tip: Add a handful of maraschino cherries to this salad if you prefer more sweetness and texture.
Thank you Jam Hands for this great photo.