Ingredients:

  • 1 (6 ounce/170g) package cranberry-flavored gelatin
  • 2 cups (475ml) boiling water
  • 1 cup (240ml) cold water
  • 1/2 cup (120ml) cranberry juice cocktail
  • 1 (20 ounce/567g) can crushed pineapple, undrained
  • 1 (14 ounce/397g) can whole berry cranberry sauce
  • 1/2 cup (50g) chopped walnuts or pecans, toasted
  • 1/4 cup (60ml) orange liqueur (optional)
  • 8 ounces (227g) cream cheese, softened (optional topping)
  • 1/4 cup (60ml) sour cream (optional topping)
  • 2 tablespoons (30ml) granulated sugar (optional topping)
  • 1/2 teaspoon vanilla extract (optional topping)

Instructions:

  1. In a large bowl, dissolve gelatin in boiling water, stirring until completely dissolved (about 2 minutes).
  2. Stir in cold water, cranberry juice, and optional orange liqueur.
  3. Fold in crushed pineapple (with juice), cranberry sauce, and chopped nuts.
  4. Pour the mixture into a 9x13 inch dish or mold.
  5. Cover and refrigerate for at least 4 hours, or preferably overnight, until firm.
  6. While the jello chills, beat cream cheese, sour cream, sugar, and vanilla extract until smooth and creamy (optional topping).
  7. If using, spread the cream cheese topping over the set jello salad just before serving. Cut into squares and serve chilled.