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★ Why You'll Love this Recipe ★
We are kicking it old school today with this Cherry Pineapple Jello salad! A nostalgic dessert made with cream cheese, crushed pineapples and cherry pie filling!
This dessert is a sweet and fruity treat that is great for potlucks, holiday gatherings, and special occasions.
- This fruity jello salad is super easy to make. Like literally takes 10 minutes of prep all said and done.
- This recipe contains real fruit and cream cheese so it's a dessert with actual nutritional value.
- It's versatile. Not a huge fan of cherries? Try using strawberry pie filling or any other fruit you prefer then choose a matching jello flavor. You could also swap out the pineapples for a different fruit. Get creative! Any fruit combo works.
- You don't need a Jello mold. You could put this in a mold if you've got one. But I opted to use my glass casserole dish. You can still see the pretty layers, but you don't have to hold your breath hoping it stays in one piece while you flip it.
Why is this Jello cream cheese dessert such a classic?
Remember Jell-o desserts at grandma's house?
Is this a recipe you remember from your childhood? Or maybe it just brings back fond memories of eating Jello on your grandma's floral-print couch watching Jeopardy? Just me?
So, I still love Jello. And when I recently asked my family to send me their favorite childhood recipes, this is one that I got pretty excited about. This one came from my mom's side of the family from my cousin's partner, Anita. Her grandma, Thelma, used to make this dessert and they enjoyed it at a number of their family gatherings.
An Easy, No-bake, Cheesecake-like Dessert
This Jello dessert is almost like an upside down, no-bake cheesecake. The bottom layer is a mixture of cherry gelatin and pie filling lightly gelled together with crushed pineapples. The second layer is a sweetened mixture of whipped cream cheese and Greek yogurt.
★ Ingredients You'll Need ★
You'll need the tried and true base ingredients.
Jell-o, cherry pie filling, crushed pineapples and water.
Then some modern, healthier tweaks to the original recipe.
- Greek Yogurt. Now, the original recipe called for sour cream but I was out and I thought Greek yogurt would do the job while lightening up the calorie count of the dessert. Win-win. One other change I made was to the topping.
- Granola Topping. Grandma Thelma's original recipe called for chopped nuts but the hubs is allergic to peanuts and most nuts have a trace amount of peanuts, so I opted for a peanut-free granola topping. Up to you what you want to use. Both are delicious or leave them off all together if you have picky eaters.
- I love Mason St. Granola which you can find at Sam's Club.
- Vanilla extract and cream cheese add richness.
- Maraschino cherries. These are optional but make a cute garnish! You could also use fresh cherries.
★ How to Make this Recipe ★
This fruit and cheesecake-like Jello dessert comes together in just a few steps. Here's how:
- Dissolve cherry-flavored gelatin in hot water.
- Add canned crushed pineapple with the juice and cherry pie filling.
- Mix to combine.
- Refrigerate until it sets.
- Combine cream cheese, Greek yogurt and vanilla extra.
- Once fruit and gelatin is set, layer on cream cheese topping then finish off with crunchy granola and cherries.
★ Tips & FAQs ★
Tips for success
If you're making this for the first time, be sure to read...
Grease your casserole dish with butter and the Jello wont stick to the sides, making it come out much easier when you go to cut a slice.
Also, you'll want to use a pretty large casserole dish. I used my Pioneer woman casserole dish, which I love because it's so pretty, but the jello mixture just barely fit so moving it from my kitchen counter to the basement fridge without spilling any was a real challenge because the mixture is very swishy before it sets.
The setting time for Cherry Pineapple Jello Salad can vary depending on the recipe and the specific ingredients used. Typically, it takes about 2 to 4 hours to set in the refrigerator.
Yes, you can prepare Cherry Pineapple Jello Salad in advance. In fact, making it ahead of time is a common practice, as it allows the flavors to meld and the salad to set properly. Just be sure to cover and keep it refrigerated until you're ready to serve.
Leftover Cherry Pineapple Jello Salad should be stored in an airtight container in the refrigerator. It's best to consume it within 3 days to ensure the freshness of the ingredients and the texture of the salad.
Note: the granola topping can quickly become soggy so it's best to scrape the granola before storing, and add new granola before enjoying leftovers.
Cherry Pineapple Jello Salad is a versatile dish that can be served at various occasions. It's commonly enjoyed at picnics, summer barbecues, potlucks, and holiday gatherings, such as Thanksgiving and Christmas. It's a colorful and refreshing addition to any meal.
While the traditional recipe uses canned pineapple and canned cherry pie filling, you can certainly experiment with fresh fruit if you prefer. Fresh fruit can add a delightful twist to the classic recipe.
Just keep in mind that the texture and sweetness may be different.
★ More No-Cook Desserts ★
Hungry for more dessert recipes?
Do you have a sweet tooth but strive to stay healthy? Browse my other easy dessert recipes. I typically keep them pretty light and/or somewhat healthy!
This Jello Cream Cheese Dessert recipe was featured on South Your Mouth.
Cherry Pineapple Jello Salad
Equipment
Ingredients
- 2 boxes cherry Jell-O 3 oz each
- 2 cups boiling water
- 21 oz cherry pie filling
- 20 oz crushed pineapple do not drain
TOPPING
- 8 oz whipped cream cheese
- 8 oz Greek vanilla yogurt (or sour cream)
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- ½ cup chopped nuts or granola
- 12 maraschino cherries
Mighty Mrs. is a #WalmartPartner.
Instructions
- Dissolve Jello in water. Mix Jello into with boiling water (I microwaved the water in a large glass bowl until bubbling).
- Stir in pie filling and pineapple. Mix well then pour into a lightly greased baking pan.
- Chill. Carefully move to the fridge and chill until set (about 2-4 hours).
- Prepare topping. Beat whipped cream cheese, Greek yogurt (or sour cream), sugar and vanilla using a hand mixer until smooth.
- Layer topping on top of Jello. When Jello mixture is set, spread cream cheese mixture on top.
- Add toppings. Sprinkle granola or chopped nuts on top and maraschino cherries or offer them on the side as a garnish.
- Serve. Slice into 12 pieces and serve.
Video
Notes
- You do not need to drain the crushed pineapples.
- You can use other size and shaped pans. Deeper pans may require additional time for the Jello to set.
- Use a thin spatula to remove from pan and serve.
Lu’s kitchen says
This a family favorite! Always comes out perfect!!
DB says
It says do not drain
Lorie says
Drain the crushed pineapple?
Sherileisa says
This looks amazing. I will add this recipe to my Holiday Menu this year 2023. I'm wondering if sliced ripe bananas would be a good add-in, Then again usually less is more! LOL Sorry to mention this but I found the moderately tarnished fork annoying. Overall this is an outstanding presentation. Why not polish the fork for the photo?
Angela G. says
I think fresh bananas sliced on top would taste good. I'd slice them fresh right before serving so they don't brown. The fork — was probably in a hurry? #momlife
Lu says
No DO NOT drain!!!
Katherinearbaugh@gmail.com says
Use the pineapple juice to replace some of your cold water when added for extra pineapple flavor.
Becky says
Do I have to use the pie filling can I just use the can of pineapple by itself? I want to make sure that it still will gel
Angela G. says
Hi Becky, yes, it will still gel if you use just the pineapple.
Jan Wheelhouse says
Canned pineapple will work but fresh pineapple will keep jello from setting up!!
Mary Lou says
Can I substitute cherry for blueberry filling and grape jello?
Angela G. says
Yes, you could. I haven't tried this combination so I'm just not sure how the flavor would come out. If you try it, let us know! Thanks. 🙂
bking says
I will do something uncoventional. I am going to put this "topping" on the top (which will eventially be the bottom of the form) of a bundt form after the gelatin has chilled. I will then flip it and see how it comes out!
I always like doing things "out of the box." Your recipe for the topping looks like a good candidate for this,
The gelatin is sweetened with cooked cranberries, chopped apple and pears (not minced).
We shall see!!
Angela G. says
Sounds interesting and creative! Thanks for sharing your creative tweaks. 🙂
Darlene Stinson says
I absolutely love this stuff , I make it all the time.....
Angela G. says
So glad you like it! It's one of those recipes that has withstood the test of time. 🙂
Alison says
Do you drain the crushed pineapple or include the entire can drained? Recipe is not very clear. Please clarify.
Angela G. says
Hi Alison, you do not need to drain the crushed pineapples. Just go ahead and add in the entire contents of the can. Thanks for asking!
Danielle K. says
Are you use a 9x13 dish?
Angela G. says
Hi Danielle, Yes. I use a 9x13.
Allen Jeffery says
When it says grease the pan what do you use to grease the pan
Angela G. says
I would use vegetable oil or an oil without flavor. Thanks for asking!
Denise says
Thank you for sharing this recipe. My mom made this alot during the 60s and 70s she topped with a few broken pretzels. I loved this. Made it now and it is still great.
Angela G. says
You’re welcome! I love recipes that remind me of times past. Pretzels sound like a yummy topping idea.
Debra C. says
I have made this recipe twice and it is a so good! Its quick and easy to make with ingredients I usually have on hand. I made it with strawberry pie filling and strawberry jello.
Angela G. says
Hi Debra, I’m so glad you’ve been enjoying it! Thanks for the feedback 🙂
Deena Coker says
How long can you keep this in Refrigerator
Angela G. says
Hi Deena, Once you put the topping on, it does not hold up well since the granola topping will get soggy. Before you add the topping, you can make this the night before serving and store it overnight. Add the topping right before you're ready to eat. If you want leftovers to be able to hold up better, try using just nuts instead of granola. Hope this helps!
Lauryn Pleitez says
You used greek yogurt on the list, but sour cream in the video. Just wondering if it's both or only one. Can't wait to try this recipe out!
Angela G. says
Hi Lauryn, Very good question. You can use either Greek yogurt or sour cream. Both work well. Sour cream is slightly thicker and has a more tart flavor. Greek yogurt is a bit healthier. If you're looking for a more traditional taste, go with the sour cream. If you prefer a lighter, more health-conscience option, go with Greek yogurt. Totally your choice!
Doris Bridges says
I made this today and have it chilling. One concern I have is whether I should have drained the pineapple. It made a huge pan full so am just wondering if I missed a step. Will let you know how it goes. Thanks for sharing this recipe. Can’t wait to give it a try!
Angela G. says
Hi Doris, This does make a big batch, so its ideal for picnics, parties, etc. I do not drain the pineapples. The pineapple juice will gel together nicely with everything else. I hope you enjoy it! Thanks for leaving your feedback. 🙂