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Black Cherry Chiffon Gelatin

Author Lynn / Turnips 2 Tangerines

Ingredients

  • 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

Instructions

  • 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.