Cranberry Jello Salad with Cream Cheese Topping Directions
- Dissolve the Jello in 2 cups of boiling water in a large bowl, stirring until completely dissolved.
- Add the cranberry sauce and drained pineapple, stirring to combine. Stir in walnuts if desired.
- Pour the Jello mixture into a 9x13-inch dish and refrigerate until set, approximately 4 hours or overnight.
- For the topping, beat softened cream cheese in a mixing bowl until smooth. Add sour cream, powdered sugar, and vanilla extract, and beat until creamy.
- Spread the cream cheese mixture evenly over the set Jello layer.
- Refrigerate for at least 1 hour before serving.
WW Points Calculation:
- 6 oz box raspberry or cranberry-flavored Jello: 0 points
- Whole cranberry sauce (14 oz can): 12 points
- Crushed pineapple (20 oz, drained): 0 points
- Walnuts (1/2 cup): 10 points (if used)
- Cream cheese (8 oz): 24 points
- Sour cream (1 cup): 10 points
- Powdered sugar (1/4 cup): 6 points
- Vanilla extract: 0 points
Total Points: 62 (without walnuts) / 72 (with walnuts)
Servings: 12
Per Serving: 5.17 points (without walnuts) / 6 points (with walnuts)
Nutrition Information:
Calories: ~210
Fat: ~14g
Protein: ~3g
Carbohydrates: ~18g
Sugar: ~12g
Sodium: ~100mg
I'm await your comments! Enjoy!
