There’s something undeniably nostalgic about a classic Jello salad, and this Black Cherry Jello Salad delivers all the retro charm you remember. From church potlucks to holiday tables, this creamy, fruity dish has stood the test of time. The combination of black cherry Jello, fizzy soda, fruit, and tangy cream cheese may sound unusual, but together they create a perfectly balanced, crowd-pleasing dessert.
Ingredients
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1 can (15 oz) pitted Bing cherries
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1 can (20 oz) crushed pineapple
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1 box (6 oz) black cherry Jello
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1 block (8 oz) cream cheese, softened
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1 cup carbonated soda (cola or lemon-lime)
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1 cup chopped pecans
Instructions
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Drain the juice from the canned cherries and crushed pineapple into a large saucepan. Set the fruit aside.
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Heat the combined juices over medium-high heat until boiling. Add the black cherry Jello powder and stir until fully dissolved. Remove from heat.
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Add the softened cream cheese and whisk until smooth and fully incorporated.
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Stir in the soda and whisk lightly until the mixture becomes airy.
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Gently fold in the drained cherries, crushed pineapple, and chopped pecans.
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Pour the mixture into a 9×13-inch dish or a large bundt mold.
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Refrigerate for 4–6 hours, or until completely set.
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Slice and serve chilled. Top with whipped cream if desired.
Tips for Best Results
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Make sure the cream cheese is fully softened for a smooth texture
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Gently fold in the fruit to keep the salad light and fluffy
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Chill overnight for the best flavor and firmness
Variations
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Use walnuts instead of pecans
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Substitute lemon-lime soda for a brighter flavor
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Add mini marshmallows for extra sweetness
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Serve in individual cups for potlucks
Storage
Store leftovers covered in the refrigerator for up to 3 days.