You’ve seen strawberry and peach versions of it before, but now we’re doing a cranberry pineapple version of our very favorite jello salad. We used pretzels and a sprinkling of brown sugar as the base of our crust before, but not this time; instead, we used spiced, chopped-up pecans to create a sweet, nutty crust for our addictively delicious cream cheese filling and cranberry pineapple jello top layer. This stuff, you guys. It’s so, so good.
You could use any jello flavor combination you like to create this more wintery version of a summery, fruity staple, but we really like this cranberry-pineapple duo and think it’s a perfect blend of flavor. Plus, it complements the crunchy bottom layer and creamy center layer amazingly! So, if you’re wondering whether there are any tips and tricks to know about before getting started with this recipe, there are, and they are the following: make sure to let your layers cool and/or set before adding the next layer.
That means letting your pecan crust cool (at least slightly) before putting the cream cheese layer on top, then make sure your cream cheese layer is chilled and set before you pour the jello on top. This step is crucial because if your cream cheese filling isn’t set, pouring the hot jello mixture onto it will result in the cream cheese melting and rising to the surface in (edible, but) unappetizing chunks. Cool your layers! While it does mean a bit more of a time commitment, once you dig into your delicious, layered confection, you’ll be glad you took the time – this dessert tastes and looks fantastic!
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