How to Make Black Cherry Jello Salad
Step 1: Dissolve the Gelatin
In a large mixing bowl, pour the boiling water over the black cherry gelatin. Stir until completely dissolved.
Step 2: Add Cold Water and Chill
Stir in the cold water. Place the bowl in the refrigerator until the gelatin thickens to the consistency of unbeaten egg whites—softly set but not firm. This usually takes about 30–45 minutes.
Step 3: Fold in the Creamy Ingredients
Once the gelatin has thickened, gently fold in the drained crushed pineapple and cottage cheese. Stir until evenly combined.
Step 4: Add Whipped Topping and Nuts
Fold in the whipped topping until the mixture becomes light and fluffy. If using nuts or extra cherries, gently stir them in at this stage.
Step 5: Set the Salad
Transfer the mixture to a lightly greased 9×13-inch dish or serving mold. Smooth the top, cover, and refrigerate for at least 3–4 hours, or until fully set.
Tips for the Best Texture and Flavor
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Drain the pineapple well to prevent excess liquid.
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Fold gently to keep the salad light and airy.
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Let it fully chill before cutting for clean slices.
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Small curd cottage cheese blends more smoothly than large curd.
Classic Variations You’ll Love
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Extra Creamy: Add a few tablespoons of sour cream.
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Marshmallow Version: Fold in mini marshmallows for sweetness.
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Cherry Lover’s Salad: Add chopped maraschino cherries.
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Nut-Free: Skip the nuts for a smoother texture.
How to Serve and Store
Black Cherry Jello Salad is best served cold, cut into squares or scooped onto plates. It pairs beautifully with roasted meats, holiday dinners, or as a light dessert.
Store leftovers covered in the refrigerator for up to 3 days.
A Retro Recipe Worth Keeping
Black Cherry Jello Salad isn’t just food—it’s tradition. Creamy, fruity, and effortlessly charming, it reminds us of simpler times when recipes were shared face-to-face and desserts doubled as conversation starters. One bite, and you’ll understand why this classic never truly disappears. 🍒✨
