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. Black Cherry Chiffon Gelatin salad is light and fluffy. Perfect as a side dish or light dessert. 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 Salad is made with black cherry gelatin, cran-cherry juice, crushed pineapple, chopped pecans and non-dairy whipped topping. All ingredients are stirred, mixed and whipped until a delicious, light and fluffy gelatin salad is revealed. I am a sucker for a gelatin salad and this is one of my favorites.
- 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
- 2 cups
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.