Ingredients:

  • 2 cups Water (1 cup boiling, 1 cup cold)
  • Two 3-ounce boxes Raspberry or Cherry Jello
  • 1 cup Whole Berry Cranberry Sauce
  • One 20-ounce can Crushed Pineapple, thoroughly drained
  • 1 teaspoon Fresh Orange Zest
  • 1/2 cup Chopped Pecans or Walnuts (optional)
  • 8 ounces Cream Cheese, full fat, softened
  • 1/2 cup Confectioners' Sugar, sifted
  • 1 teaspoon Vanilla Extract
  • 8 ounces Frozen Whipped Topping, thawed

Instructions:

  1. Prep Fruit: Thoroughly drain the crushed pineapple using a sieve. Press out excess liquid; this is critical for the Jello set.
  2. Dissolve Gelatin: Bring 1 cup (240 ml) of water to a rolling boil in a saucepan. Pour the boiling water over the two packets of Jello powder in a large mixing bowl. Whisk constantly for about 2 minutes until completely dissolved.
  3. Cool Down: Stir in 1 cup (240 ml) of very cold water (or 1/2 cup cold water and 4-5 ice cubes) to cool the mixture rapidly.
  4. Incorporate Ingredients: Fold in the drained crushed pineapple, the whole berry cranberry sauce, and the orange zest. If using nuts, stir them in now.
  5. Initial Chill: Pour the Jello mixture evenly into the 9x13 inch serving dish. Transfer to the refrigerator and chill for approximately 3–4 hours, or until the Jello is soft-set (it should stick to your finger when lightly touched, but not be liquid).
  6. Whip Cream Cheese: While the base is chilling, ensure the cream cheese is fully softened. Using an electric mixer, beat the cream cheese, sifted confectioners' sugar, and vanilla extract in a medium bowl until perfectly smooth and lump-free.
  7. Fold in Topping: Gently fold the thawed whipped topping into the cream cheese mixture using a spatula. Mix until just combined and uniformly fluffy.
  8. Layer and Finish: Once the cranberry base is soft-set, carefully spoon or dollop the cream cheese mixture evenly over the top. Gently spread it edge-to-edge, ensuring you don't break the base layer.
  9. Final Set: Return the salad to the refrigerator and chill for a further 2 hours, or until the topping is firm and the entire salad is fully set.