Ingredients:

  • 1 package (6 oz / 170g) Raspberry or Cherry Flavored Gelatin Mix
  • 2 cups (475 ml) Boiling Water
  • 1 cup (240 ml) Cold Water
  • 1 can (14 oz / 400g) Whole Berry Cranberry Sauce, Chilled
  • 1 can (8 oz / 225g) Crushed Pineapple, well drained
  • ½ cup (60g) Chopped Pecans or Walnuts, lightly toasted
  • 1 block (8 oz / 226g) Cream Cheese, full-fat, softened to room temperature
  • ¼ cup (50g) Granulated Sugar
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1 container (8 oz / 225g) Frozen Whipped Topping, thawed, or 2 cups of stabilized fresh whipped cream

Instructions:

  1. Dissolve the Gelatin: Bring 2 cups of water to a rolling boil in a saucepan. Pour the gelatin mix into a large bowl and whisk constantly while slowly pouring in the boiling water until the powder is fully dissolved (no granules remain).
  2. Cool Down: Stir in the 1 cup of cold water. Set aside to cool slightly, about 5 minutes, until it reaches room temperature.
  3. Incorporate Mix-ins: Gently fold the chilled cranberry sauce, the thoroughly drained crushed pineapple, and the toasted nuts into the cooled gelatin mixture.
  4. First Chill: Pour the mixture evenly into the prepared 9x13 inch dish. Cover and transfer to the refrigerator. Chill for 1.5 to 2 hours, or until the gelatin is 'soft-set'—it should be firm enough to hold a fingerprint, but still sticky and wobbly.
  5. Soften Cream Cheese: Ensure the cream cheese is fully softened. Using an electric mixer, beat the cream cheese, granulated sugar, and vanilla extract until completely smooth and lump-free.
  6. Fold in Whipped Topping: Using a rubber spatula, gently fold the thawed whipped topping (or stabilized whipped cream) into the cream cheese mixture until just combined and streak-free.
  7. Apply Topping: Remove the soft-set gelatin dish from the fridge. Carefully spread the cream cheese topping evenly over the cranberry layer, using an offset spatula for a smooth finish. Ensure the topping covers the entire surface right to the edges.
  8. Final Chill: Cover the dish loosely and return it to the refrigerator. Chill for a minimum of 4 hours, or preferably overnight, until the entire salad is completely firm and easily sliced. Cut into neat squares before serving.