CRANBERRY CREAM CHEESE SALAD (THANKSGIVING)

Cook Time: 10 mins | Prep Time: 45 mins | Yield: 12 Servings

I always want to go home every thanksgiving because of this luscious salad! Well, of course, because of my family as well! Anyway, you can also serve this pretty much any time of the year. This is best served when you have a chicken or turkey dish. Oh, man, you are so in for a treat! Feel free to add more ingredients if you prefer. Have a great day, friends. Enjoy!

Ingredients:

1 package cherry Jell-O (6 ounces)

2 cups boiling water

2 large Golden Delicious apples, peeled and grated

1 cup chopped pecans

1 can(s) whole cranberry sauce (14 ounces)

TOPPING:

1 package cream cheese, at room temperature 2 hours (8 ounces)

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 can(s) crushed pineapple, drained (20 ounces) well

6 – 8 ounces frozen whipped topping, thawed

1/2 cup chopped toasted pecans

Directions:

Step 1: In a small mixing bowl with boiling water, add in the Jell-O and allow it to melt completely. Set aside and allow it to cool at room temperature.

Step 2: Add in the apples, cranberry sauce, and pecans into the cooled Jell-O.

Step 3: Transfer the mixture into a 13×9-inch glass dish and place it inside the fridge to chill.

Step 4: Meanwhile, in a small mixing bowl, add the softened cream cheese and powdered sugar. Stir until well combined.

Step 5: In another mixing bowl, add in the Cool Whip and vanilla. Stir until well mixed.

Step 6: Transfer the Cool Whip mixture into the cream cheese mixture as well as the pineapple. Stir until well combined.

Step 7: Transfer the mixture over the Jell-O mixture and spread it evenly.

Step 8: Sprinkle a generous amount of toasted pecans on top.

Step 9: Place it inside the fridge to chill.

Step 10: Serve and enjoy!

Note:

Place any leftovers in the fridge.