Black Cherry Chiffon Gelatin

Happy Thanksgiving!! 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.

Made with..

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. Call me old-fashioned but I love a good jello salad. When was the last time you made a delicious jello salad?

black chiffon
black chiffon



There are several forms of gelatin but granulated gelatin is the most common form of unsweetened commercial gelatin on the market. It’s packaged in boxes of 1/4 ounce envelopes and is also available in bulk. Generally, one envelope of gelatin will jell 2 cups of liquid. It’s important to soak gelatin in cold liquid or whatever the recipe directs, for 3 to 5 minutes before before dissolving it. This softens and swells the gelatin granules so they will dissolve smoothly when heated.

black chiffon

Black Cherry Chiffon Gelatin

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  • 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


  • 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 plates.
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

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For this recipe we used Jello.