Cherry Jell-o Salad - Master Cookbook Recipe # 552
This classic congealed salad is a staple at Southern gatherings. With a vibrant fruit base made of cherry gelatin, crushed pineapple, and sweet pie filling, it’s topped with a rich and tangy cream cheese layer that makes it feel like a dessert. It's easy to make, beautiful to look at, and even better to eat!
This is recipe #552 in Tammy’s Master Cookbook.
Ingredients
- Fruit Base:
- 2 (3 oz.) pkgs cherry fruit-flavored gelatin
- 1/4 tsp salt
- 2 cups boiling water
- 8 oz. can crushed pineapple (with juice)
- 20 oz. can cherry pie filling (or flavor of your choice)
- Topping:
- 8 oz. cream cheese (room temperature)
- 1/2 cup granulated sugar
- 1 cup sour cream
Instructions
- Instructions
- Dissolve Gelatin: In a large mixing bowl, combine the cherry gelatin and salt. Pour in the boiling water and stir until the gelatin is completely dissolved.
- Add Fruit: Stir in the crushed pineapple (with its juice) and the can of pie filling. Mix well to ensure the fruit is evenly distributed.
- Initial Chill: Pour the mixture into a 9x13 inch dish or a large glass bowl. Place in the refrigerator and chill until the gelatin is completely firm (congealed).
- Prepare Topping: While the fruit base is setting, beat the softened cream cheese with the sugar in a medium bowl until smooth. Fold in the sour cream until well combined.
- Assemble: Once the fruit base is set, gently spread the cream cheese mixture over the top in an even layer.
- Final Chill: Keep refrigerated until you are ready to serve.
Notes
Tammy's Tips
Make sure your cream cheese is truly at room temperature before mixing the topping; this ensures you get a silky-smooth finish without any lumps. While cherry is the classic choice, you can easily swap the gelatin and pie filling flavors to suit your taste,strawberry or blueberry versions are just as delicious! This is a wonderful dish to make a day ahead of time so it's perfectly chilled for your meal.