Cherry Salad

Vintage cherry salad is a classic recipe that’s been loved for generations! Sweet cherry pie filling, Jello, and tangy cream cheese come together in a creamy layered dish that’s perfect for holidays or potlucks.

Course Side Dish

Cuisine American - Vintage

Prep Time 10

Chilling time 4

Total Time 4 10

Servings

Calories 433kcal

Author Marye Audet-White

Ingredients

6 ounces Cherry Jello
2 cups boiling water
20 ounces crushed pineapple don't drain.
21 ounces cherry pie filling
8 ounces cream cheese room temperature
½ cup sugar
½ cup sour cream
1 teaspoon vanilla
½ cup pecans chopped & toasted

Instructions

Combine the Jello and boiling water in a large bowl.
Stir until the gelatin dissolves completely.
Add the pineapple and cherry pie filling.
Pour into an 8x10 casserole dish and chill for 4 hours or until set.

Topping

Soften the cream cheese and whisk in the sugar.
Stir in the sour cream and vanilla.
Spread over the chilled and set cherry mixture.
Sprinkle with the pecans. Garnish with maraschino cherries if desired.

Notes

Storage:

Cover the casserole dish with plastic wrap or put leftover cherry salad into an airtight container. Refrigerate and enjoy within four days. Don't freeze.

Tips:

Make sure that you whisk the Jello powder into the boiling water until it dissolves completely. Otherwise, it might taste grainy.

Use full-fat cream cheese and sour cream. Low-fat dairy will taste too watery.

This dish is best served chilled, and slices will be easier to cut if the cherry salad is very cold.

Nutrition