Cranberry Jello Salad W/ Cheesecake Whipped Topping Recipe

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is plant-based and suitable for vegetarians.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide a nut-free alternative.

sugar

🥗Healthier: honey

💰Cheaper: stevia

Honey offers natural sweetness with fewer calories.

Mix 6 oz box raspberry Jell-O in a bowl.

Open and drain 2 cans of whole berry cranberry sauce.

Open and drain 1 can of crushed pineapple, reserving the liquid.

Add 2 cups of boiling water to the Jell-O and stir until dissolved.

Add both cans of cranberry sauce to the Jell-O mixture and whisk to incorporate.

Add drained crushed pineapple to the Jell-O mixture and whisk to break it up.

Pour the Jell-O mixture into a 9x13 glass dish and ensure there are no clumps of cranberry sauce.

Refrigerate the Jell-O layer for 2 hours to set.

Check the cream cheese for softness; microwave for 20-30 seconds if needed.

Blend the softened cream cheese with a full tub of Cool Whip in a bowl.

Add 1 cup of powdered sugar to the cream cheese and Cool Whip mixture.

Add 1 tablespoon of lemon juice and a couple tablespoons of reserved pineapple juice to the mixture.

Blend until smooth and adjust consistency with more pineapple juice if needed.

Remove the Jell-O from the fridge after 2 hours.

Gently spread the cream cheese Cool Whip topping over the Jell-O without pressing it down.

Return the layered salad to the fridge to chill overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens