Cranberry Jello Salad with Cream Cheese Topping Recipe

Ingredients:
For the Jello Salad:

1 (6 oz) package cranberry Jello (or raspberry Jello)
1 cup boiling water
1 cup cold water
1 can (14 oz) whole cranberry sauce
1/2 cup chopped walnuts (optional)
1/2 cup chopped celery (optional, for crunch)
For the Cream Cheese Topping:

8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup whipped topping (or heavy cream, whipped)
1 teaspoon vanilla extract
Instructions:
1. Make the Jello Layer:

In a medium bowl, dissolve the cranberry Jello in 1 cup of boiling water, stirring until completely dissolved.
Stir in the 1 cup of cold water, and then add the cranberry sauce. Mix well until the cranberry sauce is dissolved into the Jello mixture. You can slightly mash the cranberry sauce with a spoon if it’s chunky.
Fold in the chopped walnuts and chopped celery (if using) for added texture and flavor.
Pour the mixture into a 9x9-inch square dish or a similar-sized serving dish. Refrigerate for about 2-4 hours, or until the Jello is firm.
2. Prepare the Cream Cheese Topping:

In a separate mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Fold in the whipped topping (or whipped cream) and vanilla extract. Mix gently until smooth.
3. Assemble the Salad:

Once the Jello has set, spread the cream cheese topping evenly over the top of the Jello salad.
Chill the entire dish in the refrigerator for an additional 1-2 hours before serving to allow the topping to firm up.
4. Serve:

Cut into squares or scoop into bowls to serve. You can garnish with extra chopped walnuts or fresh cranberries for a festive touch.