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Congealed Cherry Salad

Perfect for any occasion.
Course Fruit, Jello, Salad
Cuisine All-American
Keyword assorted fruit, Jello
Prep Time 15 minutes
Servings 8
Calories 58kcal
Author Lynn / Turnips 2 Tangerines

Equipment

  • jello mold

Ingredients

  • 1 15 oz can dark sweet pitted cherries, undrained
  • 1 11 oz can mandarin oranges, undrained
  • 1 8 oz can crushed pineapple, undrained
  • 1 6 oz package cherry gelatin
  • 1 cup cold water
  • 1/2 cup chopped pecans
  • 1/2 cup mini marshmallows
  • whipped topping for garnish, optional

Instructions

  • Drain fruit, reserving 1 1/2 cups juice; set aside. Bring juice to a boil in a medium saucepan. Add gelatin; cook stirring constantly, 2 minutes or until gelatin dissolves. Remove gelatin mixture from heat; stir in cold water. Cover and chill until mixture is the consistency of unbeaten egg whites. Fold in fruit, pecans and mini marshmallows. Spoon into a lightly sprayed 6-cup mold, cover and chill until firm.
    Un-mold jello salad and serve.

Nutrition

Serving: 1g | Calories: 58kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 28mg | Fiber: 1g | Sugar: 2g | Calcium: 5mg | Iron: 0.2mg