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Looking for a show-stopping dessert that’s both nostalgic and versatile? This Cranberry Jello Salad with Cream Cheese Topping is the perfect festive treat, while the bonus Dairy-Free Chocolate Cream Pie offers an indulgent, allergy-friendly option. Let’s make your holiday table shine with these irresistible recipes!
Table of Contents
Why You’ll Love These Recipes
- Easy Preparation: Both desserts require minimal effort but deliver maximum flavor.
- Festive Appeal: Vibrant layers and creamy toppings make these dishes a visual delight.
- Flexible Options: Adapt ingredients to suit dietary preferences or add your own twist.
Cranberry Jello Salad with Cream Cheese Topping
Ingredients
For the Cranberry Jello Layer:
- 1 package (6 ounces) raspberry or cranberry-flavored gelatin (Jello)
- 2 cups boiling water
- 1 cup cold water
- 1 can (14 ounces) whole cranberry sauce
- 1 cup crushed pineapple, drained
- 1/2 cup chopped pecans or walnuts
For the Cream Cheese Topping:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
Directions
- Prepare the Cranberry Layer:
- Dissolve gelatin in boiling water, stirring until smooth.
- Stir in cold water, cranberry sauce, and pineapple until well combined.
- Fold in nuts and pour into a 9×13-inch dish or serving glasses. Refrigerate for at least 4 hours, or until fully set.
- Make the Cream Cheese Topping:
- Beat cream cheese, powdered sugar, and vanilla until creamy.
- Gently fold in whipped cream for a light and fluffy topping.
- Assemble:
- Spread the topping over the chilled cranberry layer. Garnish with extra nuts or cranberries for a festive touch.
- Chill for another 30 minutes before serving.
Dairy-Free Chocolate Cream Pie with Chocolate Crust
Rich, silky, and decadent, this dairy-free pie brings all the indulgence without dairy or refined sugar. Featuring a gluten-free crust and velvety chocolate filling, this dessert is perfect for everyone!
Ingredients
For the Crust:
- 6 oz gluten-free chocolate crackers
- 5 medjool dates, pitted
- 4 tbsp coconut oil, melted
For the Filling:
- 2/3 cup coconut sugar
- 1/4 cup arrowroot starch
- 1/4 tsp sea salt
- 4 egg yolks, room temperature
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup unsweetened almond milk
- 3 (2.1 oz) dark chocolate bars
- 2 tbsp dairy-free butter
- 1 tsp vanilla extract
For Serving:
- Dairy-free whipped cream
- Chocolate shavings
Directions
- Make the Crust:
- Pulse crackers, dates, and coconut oil in a food processor until a sandy mixture forms.
- Press the crumbs firmly into a 9-inch pie pan, covering the base and sides. Refrigerate while preparing the filling.
- Prepare the Filling:
- In a small bowl, whisk egg yolks with both milks until smooth.
- In a saucepan, mix coconut sugar, arrowroot starch, and salt. Gradually add the yolk mixture, whisking constantly.
- Cook over medium-high heat, stirring until the mixture thickens (3–5 minutes). Reduce heat and cook until large bubbles form.
- Combine and Set:
- Remove from heat and stir in chocolate, butter, and vanilla until smooth.
- Pour filling into the prepared crust. Cover with parchment paper to prevent a skin from forming and let cool to room temperature. Refrigerate overnight.
- Serve:
- Top with whipped cream and chocolate shavings. Slice and enjoy!
Serving Suggestions
Pair the Cranberry Jello Salad with savory holiday classics like roasted turkey or ham. The Dairy-Free Chocolate Cream Pie is a luxurious dessert to complement any festive spread.
Join the Holiday Celebration
Tag us with your creations using #HolidayDesserts and share your love for festive flavors. Let’s make the season merry, bright, and delicious! 🎄✨
