Advanced Happy Thanksgiving! This amazing Cranberry Cream Cheese Salad will make your Thanksgiving extra special. Last year, I prepared this and my entire family enjoyed every bite of it. With a very minimal set of ingredients, you can serve something fancy and delicious! I also love how easy it is to make. It involves no-bake and the only time you use heat is when you dissolve the Jello. That’s it! Let your fridge do the work for you. Just remember to chill it or at least 3 hours to achieve that cool and refreshing taste to it. Enjoy!
1 (6 oz) pkg cherry jello
2 cups boiling water
2 large golden delicious apples, peeled and grated
1 cup chopped pecans
1 can(s) whole cranberry sauce
FOR THE TOPPING
1 (8 oz) pkg cream cheese, at room temperature 2 hours
1/2 cup powdered sugar
1 teaspoon vanilla extract
20 oz can crushed pineapple, drained well
6 – 8 oz frozen whipped topping, thawed
1/2 cup chopped toasted pecans
How to make Thanksgiving Cranberry Cream Cheese Salad
Step 1: Place a casserole on the stove and turn the heat to high. Pour water and bring it to boil.
Step 2: Add in the Jello and stir to dissolve. Set aside and allow it to cool.
Step 3: Add in the pecans, strawberry sauce, and apples into the Jello.
Step 4: Transfer the mixture into a 13×9 glass dish. Place inside the fridge to cool.
Step 5: In a medium mixing bowl, add the powdered sugar and softened cream cheese. Stir until well-blended.
Step 6: Toss in the crushed pineapples.
Step 7: Pour the vanilla into the Cool Whip and stir using a spatula.
Step 8: Add the Cool Whip mixture into the cream cheese and pineapple mixture a little at a time.
Step 9: Spread the mixture on top of the Jello mixture.
Step 10: Add in the toasted pecans over the Jello mixture.
Step 11: Place inside the fridge to cool.
Step 12: Serve cold and enjoy!
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