• Cherry Jello • Boiling Water • Cherry Pie Filling • Crushed Pineapple • Instant Vanilla Pudding • Milk • Heavy Cream • Powdered Sugar
Add the cherry jello into 2 cups of boiling water, stirring for 1 minute until dissolved.
Pour into a 9x13-inch pan and add the cherry pie filling and crushed pineapple with its juices and stir to combine. Carefully transfer to the fridge to set for 3-4 hours.
In a large bowl, whisk the vanilla pudding powder with the cold milk for 1 minute.
Let it sit for 2 minutes to set up.
Beat the heavy cream with a hand mixer or stand mixer fitted with the whisk attachment until soft peaks form. Add the powdered sugar and beat until stiff peaks form, but be careful not to overbeat and turn it into butter.
Fold the whipped cream into the vanilla pudding until combined.
Spread evenly over the set jello.
Then refrigerate until ready to slice and serve.
It's perfect for summer shindigs like July 4th and Memorial Day as it's nice and chilled! I always like to make it the day before serving, just to get a side dish out of the way!
Sweet, fruity, and such a treat, this throwback Cherry Pineapple Jello Salad is the perfect side dish (yes, we eat jello as a side dish) or dessert to make ahead this summer! It goes really well with grilled or smoked meats at cookouts, and it takes just 15 minutes to throw together!