Coca-Cola Jello Salad with Cherries
This Jell-O is made with Coke, so it has a tiny little sparkle to it. And it's filled with chopped tart cherries and crushed pineapple.
- 6 ounces cherry-flavored Jello, not sugar-free
- 1 cup boiling water
- 1 cup regular Coca-Cola
- 14.5 ounces red tart pitted cherries in water, 1 can
- 8 ounces crushed pineapple, 1 can
Put some water in a saucepan and turn up the heat to get it boiling. In a large bowl, add the package of Jello. Once the water is rolling, pour one cup of the boiling water over the jello and stir until dissolved. Stir in the Coca-Cola. Cover and refrigerate mixture until partially firm, about 45 minutes. Stir the jello every 10 minutes or so; you want it a thickened but not set.
Meanwhile, add the can of cherries to a food processor or blender. Pulse in one-second intervals, about 3-5 pulses, until the cherries are chopped into small pieces but not blended.
Once the Jello mixture has thickened, stir in the chopped cherries and it's juice, pineapple and it's juice. Pour into a jello mold, bowl, bundt pan, or 2-quart casserole dish. Cover tightly and refrigerate until set, at least 4 hours, overnight, or up to 2 days before serving. Remove salad from the mold by inverting onto a serving platter. Serve cold.
If you made your Jell-O in a mold, Bundt pan, or bowl that you have to invert, place the plate or cake stand on top of the mold and turn it upside-down. If the Jell-O does not budge, fill a large bowl with hot water. Dip the mold into the hot water for no more than 3-5 seconds at a time until the Jell-O comes out when inverted.
Source: adapted from Magnolia Days
Serving: 1 cup, Calories: 141 kcal, Carbohydrates: 35 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 102 mg, Potassium: 151 mg, Fiber: 1 g, Sugar: 32 g, Vitamin A: 47 IU, Vitamin C: 6 mg, Calcium: 13 mg, Iron: 1 mg