Cherry Pineapple Jello Salad
This Cherry Pineapple Jello Salad 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. This top is a blend of sweetened cream cheese and Greek yogurt. Then everything is topped with nuts or granola. A stunning holiday dessert!
Servings 12 Servings
Calories 270kcal
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
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.
Nutrition
Calories: 270kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 143mg | Potassium: 187mg | Fiber: 1g | Sugar: 26g | Vitamin A: 381IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg
