Cherry Jello Salad
Cherry jello salad made with cherry gelatin, cherry pie filling, and crushed pineapple, topped with a thick vanilla pudding whipped cream layer. Sets firm in a 9x13 and slices into clean squares. Perfect for potlucks, holidays, and cookouts.
Servings: 15 slices
Calories: 162kcal
Equipment
Ingredients
Jell-O layer
- 6 oz cherry gelatin
- 2 cups boiling water
- 21 oz cherry pie filling
- 20 oz crushed pineapple undrained
Vanilla Pudding Topping
- 2 cups heavy whipping cream
- 3.4 oz instant vanilla pudding
- 1 cup cold milk
Instructions
- Clear space in your refrigerator for a 9x13 baking dish.
- Add cherry gelatin and boiling water to a large bowl and whisk for 2 minutes until completely dissolved. Stir in cherry pie filling and crushed pineapple with its juice. Pour into a 9x13 baking dish and refrigerate for at least 4 hours or overnight.
- Once jello is fully set, beat heavy whipping cream in a large bowl on medium-high until stiff peaks form, 3–4 minutes. In a separate bowl, whisk together vanilla pudding and cold milk until combined and slightly thickened, about 2 minutes. Fold pudding into whipped cream and beat briefly until thick and fluffy.
- Spread vanilla cream evenly over the set jello layer. Cover and refrigerate at least 1 hour before serving.
- Slice into squares and use a spatula to serve.
Notes
Note can be sliced to include 15-18 slices
Nutrition
Serving: 1slice | Calories: 162kcal