Cranberry Pomegranate Jello Salad

For 15 servings, Cranberry Pomegranate Jello Salad keeps the list centered on jar marshmallow cream or marshmallow fluff, heavy whipping cream and sour cream. Set aside about 45 minutes.

• Yield 15 servings
• Ready in 45 minutes

Ingredients

Creamy Topping

• 6-ounce jar marshmallow cream or marshmallow fluff
• 1 cup heavy whipping cream
• 1 cup sour cream

Instructions

1. In a 9X13-inch pan, combine the jello and granulated sugar. Pour in the boiling water and stir until the sugar and jello is fully dissolved.
2. Drain the pineapple, reserving the juice. Set aside the pineapple. Add cold water to the pineapple juice to equal 2 cups. Stir the water/pineapple juice mixture into the jello.
3. Add the chopped cranberries, pomegranate arils, reserved crushed pineapple, and chopped apples. Stir to combine. Cover with plastic wrap and refrigerate until set up, 6-8 hours (or up to 2 days ahead of time).
4. For the creamy topping, scoop the marshmallow cream into a bowl and whip with an electric mixer (handheld or stand mixer) until smooth and slightly runny with no lumps. Gradually add the heavy whipping cream and mix until smooth and slightly thickened, 1-2 minutes. Add the sour cream and continue mixing until thick.
5. Spread the sweet topping over the entire dish of jello salad and scoop and serve that way OR dollop the topping over individual servings.

Keep the fruit cold and add the dressing at the last minute.