Cranberry Jello Salad With Cream Cheese Topping

Bahan-bahan

For jello layer:

1 6-oz box raspberry or cranberry flavored jello

2 c boiling water

1 (14 oz) can whole cranberry sauce

Diced apples

½ c chopped walnuts (optional)

For cream cheese topping:

8 oz cream cheese, softened

1 c sour cream

1 c sour cream

¼ c powdered sugar

1 tsp vanilla

Arahan

In a large bowl, dissolve the jello in 2 c of boiling water, stirring until complete dissolved.

Add the cranberry sauce and apple to the jello mixture, stirring to combine. Stir in the walnuts.

Pour the jello mixture into a 9 x 13 dish and refrigerate until set, about 4 hours or overnight.

For the cream cheese topping, beat the softened cream cheese in a mixing bowl until smooth. Add sour cream, powdered sugar, and vanilla and beat until creamy and well combined.

Spread the cream cheese mixture evenly over the set jello layer.

Refrigerate for at least 1 hour before serving