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This Black Cherry Jello Salad is a beloved vintage recipe—cool, creamy, and lightly fruity with that unmistakable retro charm. Set in a pan and cut into neat squares, it’s a staple at potlucks, holidays, and Sunday dinners, just like Grandma used to make.
Ingredients
- 1 package (3 oz / 85 g) black cherry gelatin
- 1 cup boiling water
- 1 can (21 oz / 600 g) cherry pie filling
- 1 can (20 oz / 560 g) crushed pineapple, well drained
- 1 cup small-curd cottage cheese
- 1 cup whipped topping (Cool Whip–style)
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Dissolve the gelatin
In a large mixing bowl, pour the boiling water over the black cherry gelatin. Stir continuously for 2–3 minutes until the gelatin is completely dissolved and clear. - Add the fruit
While the gelatin is still warm, stir in the cherry pie filling and the drained crushed pineapple. Mix gently so the fruit stays intact and evenly distributed. - Partially set
Place the bowl in the refrigerator for 20–30 minutes, stirring once or twice, until the mixture thickens to the consistency of unbeaten egg whites. This step helps keep the creamy ingredients evenly mixed. - Fold in creamy ingredients
Gently fold in the cottage cheese and whipped topping until smooth and uniform in color. If using nuts, fold them in at this stage. - Chill and set
Pour the mixture into an 8×8-inch (20×20 cm) dish or similar pan. Smooth the top, cover, and refrigerate for at least 2–3 hours, or until fully set. - Slice and serve
Cut into squares and serve well chilled as a side dish or dessert.
Tip: For an extra-smooth texture, briefly blend the cottage cheese before adding—it keeps the salad creamy while still holding its classic look.
