On the Menu Today~
Black Cherry Chiffon Gelatin
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
2 (3 oz each) packages
black cherry gelatin, divided
1 1/2 cups
boiling water, divided
(diet) cran/cherry juice, divided
1 (15 oz) can
pitted dark sweet cherries, drained
1 small can
crushed pineapple, drained
non-dairy whipped topping, thawed
- 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.
- 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.