Creamy Cranberry Salad

WOW. First time making this and it was a MAJOR hit! I’ve never had anything like this before and it was a refreshing twist on your typical cranberry sauce. From here on out this will be my signature dish every holiday....everyone LOVED it. The cranberry part of this recipe was absolutely delicious. Tart, crunchy, and just the right amount of sweetness. I used the Black Cherry jello based on previous reviews and it made for a beautiful color, alongside the brightness of the cranberries. I did end up tweaking the cream cheese recipe. I used a container of cool whip, an 8 oz block of cream cheese, a dash of vanilla extract and a cup of sugar. It helped balance out the tartness of the cranberries. This was absolutely divine!

Love, Love, Love this recipe and so does everyone else! In order to have enough and fill my glass serving dish, I doubled the cranberry portion of the recipe. Also, Cherry & Cherry Lemonade Jello add a nice flavor. As for the whipped cream & cream cheese filling, I used 8 ounces of cream cheese, but, I increased the Whipping cream to 1 1/2 cups & added 2 - 3 tablespoons of Confectioners sugar. I filled the Center with 3/4 of the whipped cream mixture then finished off the top with small dollops of the remaining 1/4. Photo added.

This salad is delicious with great texture and flavor. I used raspberry Jello and about 2 cups of Cool Whip in place of the whipping cream, and finely chopped my apple (a Gala) rather than grating it. I layered it in a vintage glass salad bowl and garnished the top with 3 whole cranberries and 3 pecan halves placed artfully in the middle. I didn't take time to sweeten the 3 whole cranberries, so I warned everyone not to eat them unless they really wanted a tart bite.