Cranberry Jello Salad with Cream Cheese Topping

Ingredients

For the Cranberry Jello Layer:

• 1 (0.3 oz) package sugar-free cranberry gelatin mix
• 1 cup boiling water
• ½ cup cold water
• 1 cup fresh cranberries, chopped (or frozen, thawed)
• 1 medium apple, diced (about 1 cup)
• ½ cup crushed pineapple, drained
• ¼ cup chopped walnuts (optional, for texture)

For the Cream Cheese Topping:

• 4 oz reduced-fat cream cheese, softened
• ½ cup plain nonfat Greek yogurt
• 2 tbsp powdered sugar substitute (e.g., Swerve or Stevia)
• ½ tsp vanilla extract
• 2 tbsp light whipped topping (optional, for extra fluff)

Instructions

Step 1: Prepare the Cranberry Jello Layer

1. Dissolve Gelatin: In a large mixing bowl, dissolve the sugar-free gelatin in 1 cup of boiling water. Stir for about 2 minutes until completely dissolved. Add the ½ cup cold water and stir.
2. Add Fruits and Nuts: Mix in the chopped cranberries, diced apple, drained pineapple, and walnuts (if using). Stir until evenly combined.
3. Chill the Layer: Pour the mixture into an 8×8-inch dish or a decorative serving bowl. Refrigerate for 4-6 hours or until fully set.

Step 2: Make the Cream Cheese Topping

4. Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese with a hand mixer until smooth. Add the Greek yogurt, powdered sugar substitute, and vanilla extract. Beat until creamy and fluffy.
5. Fold in Whipped Topping: If desired, gently fold in the light whipped topping to make the topping lighter and airier.

Step 3: Assemble the Salad

6. Spread Topping: Once the cranberry layer is fully set, spread the cream cheese topping evenly over the jello.
7. Garnish: Sprinkle with a few extra chopped walnuts or cranberries for garnish, if desired.
8. Chill Before Serving: Refrigerate the assembled dish for at least 30 minutes before serving to let the flavors meld together.