One of the family traditions that my mother carried on for my father was to serve her mother-in-law’s black cherry Jello salad at Christmas. It is one of the dishes that I make for my family at Christmas as well.
It can easily be served as a dessert despite being called a salad, especially when topped with whipped cream…yum.
: Black Cherry Jello Salad
2 small boxes black cherry jello
3 1/4 c. water
1 can dark sweet cherries, drained
1 can chunked or tidbit pineapple, drained with juice reserved
1 c. seedless grapes, cut in half
1/2 c. mini marshmallows
1 banana, sliced*
1/2 c. pecans or walnuts, chopped (if desired)
whipped cream or non-dairy topping
Mix Jello with two cups of boiling water until jello is dissolved.
Add 1/2 c. reserved pineapple juice and 1 1/4 c. cold water.
Refrigerate for a few minutes until it is well chilled, but not set.
Add cherries, pineapple, grapes, marshmallows, banana, and nuts (if using).
Place in a dish or mold that will hold 2 quarts.
Refrigerate until set.
Serve with whipped topping, if desired.
Amounts of fruit, marshmallows and nuts can vary.
* Bananas do not last as well in the salad, but do fine enrobed in the sugary Jello for a day (or so). Thus, it is not recommended to include them if the Jello won’t be completely consumed within a day of making it. I do not know how they do in Jello that uses a sugar substitute.
The pineapple MUST be canned. Fresh will not allow the Jello to set.
