Cherry Jello Salad
This vintage cherry Jello salad is pure retro magic—sweet cherry pie filling, bright Jello, and a silky cream cheese layer stacked into one wildly addictive holiday classic. Perfect for Christmas, potlucks, or any day you want dessert pretending to be a side dish.
Servings 8
Calories 433kcal
Ingredients
- 6 ounces cherry Jello
- 2 cups boiling water
- 20 ounces crushed pineapple don't drain.
- 21 ounces cherry pie filling
- 8 ounces cream cheese room temperature
- ½ cup sugar
- ½ cup sour cream
- 1 teaspoon vanilla
- ½ cup pecans chopped & toasted
Instructions
- Combine the Jello and boiling water in a large bowl.
- Stir until the gelatin dissolves completely.
- Add the pineapple and cherry pie filling.
- Pour into an 8x10 casserole dish and chill for 4 hours or until set.
Topping
- Soften the cream cheese and whisk in the sugar.
- Stir in the sour cream and vanilla.
- Spread over the chilled and set cherry mixture.
- Sprinkle with the pecans. Garnish with maraschino cherries if desired.
Notes
Storage:
Cover the casserole dish with plastic wrap or put leftover cherry salad into an airtight container. Refrigerate and enjoy within four days. Don't freeze.
Tips:
Make sure that you whisk the Jello powder into the boiling water until it dissolves completely. Otherwise, it might taste grainy.
Use full-fat cream cheese and sour cream. Low-fat dairy will taste too watery.
This dish is best served chilled, and slices will be easier to cut if the cherry salad is very cold.
Nutrition
Calories: 433kcal | Carbohydrates: 67g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 37mg | Sodium: 207mg | Potassium: 252mg | Fiber: 2g | Sugar: 43g | Vitamin A: 662IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 1mg
