Cranberry Jello Salad with Cream Cheese Topping

 In a large bowl, dissolve  jello in 2 cups boiling water, stirring until combined. until completely dissolved.
 Add  cranberry sauce and drained pineapple to jelly mixture, stirring well. Mix in nuts if desired.
 Pour jelly mixture into a 9×13-inch baking dish and refrigerate until set, about 4 hours or overnight.

For cream cheese filling, beat softened cream cheese until soft. Add heavy cream, powdered sugar, and vanilla extract; beat until creamy and well combined.
 Spread cream cheese mixture evenly over jelly layer.
 Refrigerate for at least 1 hour before serving. Enjoy this festive, tangy treat that’s perfect for the holidays!