Ingredients:

  • 1 (6 ounce) package cranberry flavored gelatin (170g)
  • 2 cups boiling water (475 ml)
  • 1 cup cold water (235 ml)
  • 1 (14 ounce) can whole berry cranberry sauce (397g)
  • 1/2 cup chopped celery (60g)
  • 1/2 cup chopped walnuts or pecans (optional) (50g)
  • 4 ounces cream cheese, softened (113g)
  • 2 tablespoons milk (30ml)
  • 1 tablespoon powdered sugar (10g)

Instructions:

  1. In a large bowl, add the cranberry gelatin to the boiling water. Whisk until completely dissolved.
  2. Stir in the cold water. Add the cranberry sauce, celery, and nuts (if using). Mix well.
  3. Pour the mixture into a 9x13 inch baking dish. Cover with cling film and refrigerate for at least 4 hours, or until firm.
  4. While the jello is chilling, beat the softened cream cheese, milk, and powdered sugar until smooth and creamy.
  5. Cut the chilled cranberry jello salad into squares. Top each serving with a dollop of the cream cheese topping (if using).