Prepare the Jello Layer:

• In a large mixing bowl, dissolve the cranberry jello in 1 cup of boiling water. Stir for about 2 minutes until the jello is completely dissolved.

• Add 1 cup of cold water and stir until well mixed.

• Stir in the cranberry sauce, diced apples, and chopped walnuts or pecans (if using).

• Pour the jello mixture into a 9×13-inch baking dish or a large serving bowl.

• Refrigerate for at least 4 hours or until the jello is fully set.

Make the Cream Cheese Topping:

• In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

• Gently fold in the whipped topping and vanilla extract until well combined.

• Once the jello has set, spread the cream cheese mixture evenly over the top of the jello layer. Use a spatula to smooth it out.

Chill and Serve:

• Return the salad to the refrigerator and chill for an additional 2-3 hours or until ready to serve.

• Slice or scoop out portions and enjoy!