November 26, 2015

Black Cherry Chiffon Gelatin

On the Menu Today~
Black Cherry Chiffon Gelatin

Happy Thanksgiving!!
Today I'll be sharing with you,
all the wonderful Thanksgiving dishes,
we will be feasting on today..

Thanksgiving Dinner wouldn't be the same
without some sort of jell-o salad on
the table.

Like all jello salads,
this salad can be made ahead of time.
Just remember to un-mold any jello salad,
right before serving.

Black Cherry Chiffon Gelatin

  • 2 (3 oz each) packages black cherry gelatin, divided
  • 1 1/2 cups boiling water, divided
  • 2 cups (diet) cran/cherry juice, divided
  • 1 (15 oz) can pitted dark sweet cherries, drained
  • 1 small can crushed pineapple, drained
  • 1/3 cup chopped pecans
  • 2 cups non-dairy whipped topping, thawed
Cooking Directions
  1. In a large bowl, dissolve 1 package of gelatin in 3/4 cup boiling water. Add 1 cup cold juice; stir. Refrigerate until partially set, about 1 hour. Stir in cherries, pineapple and pecans. Pour into a 7-cup gelatin mold. Refrigerate for 1 hour or until firm.
  2. In a small bowl, dissolve the remaining gelatin in remaining boiling water. Stir in remaining cold juice. Refrigerate until partially set, about 1 hour. Fold in whipped topping. Carefully spread over top of gelatin mixture in mold. Refrigerate for 4 to 6 hours or until firm. Unmold onto a serving plate.

Black Cherry, Gelatin, Salad, Cherry

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