Creamy Cranberry Jell-O® Salad

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (8 ounce) can crushed pineapple, drained and juice reserved
• 1 (16 ounce) can whole berry cranberry sauce, drained and juice reserved
• 1 1/2 cups water, or as needed
• 2 (3 ounce) packages raspberry-flavored gelatin mix (such as Jell-O®)
• 1 (8 ounce) package cream cheese at room temperature
• 2 tablespoons mayonnaise
• 1 cup frozen whipped topping (such as Cool Whip®), thawed
• 1 tart apple, peeled and finely chopped
• 1/2 cup chopped walnuts
• 1/2 cup frozen whipped topping (such as Cool Whip®), thawed - or to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain the crushed pineapple and the cranberry sauce, reserving both juices separately. Finely chop the cranberry sauce if it has large pieces, and chop the apple and walnuts.

2. Bring the 1 1/2 cups water to a boil. Pour it over the raspberry gelatin mix in a large bowl and stir for 2 minutes until fully dissolved.

3. Stir the reserved pineapple juice and reserved cranberry juice into the dissolved gelatin. Let it cool at room temperature for about 10 minutes.

4. In a separate bowl, beat the room-temperature cream cheese and mayonnaise until smooth and free of lumps.

5. Gradually whisk the cooled gelatin mixture into the cream cheese mixture until smooth.

6. Fold in the drained pineapple, drained cranberry sauce, chopped apple, walnuts, and 1 cup thawed whipped topping.

7. Pour the mixture into a 9x13-inch dish or a 12-cup mold. Cover and refrigerate for at least 4 hours, until firm.

8. Just before serving, spread the extra 1/2 cup thawed whipped topping over the top. This topping is optional and can be left off or added to taste.