Ingredients

The following ingredients have 15 Servings
  • 6-ounce package cherry, raspberry or cranberry jello
  • 1/4 cup granulated sugar
  • 2 cups boiling water
  • 20-ounce can crushed pineapple
  • 12-ounce bag fresh cranberries, chopped (see note)
  • 1 to 1 1/4 cups pomegranate arils, from about 1 large pomegranate
  • 2 cups chopped apples (see note)
  • 6-ounce jar marshmallow cream or marshmallow fluff
  • 1 cup heavy whipping cream
  • 1 cup sour cream

Instruction

  • 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.
  • 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.
  • 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).
  • 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.
  • Spread the sweet topping over the entire dish of jello salad and scoop and serve that way OR dollop the topping over individual servings.