Are Jello salads coming back? Can it be? I think so! Black Cherry Jello Salad with Cream Cheese and Pecans is an elegant side dish or dessert with a deep fruity flavour that is so refreshing. Little bites of cream cheese and crunchy pecans throughout black cherry jello add an interesting textural component.
This is an heirloom family recipe from my Great Aunt Helen’s table. This jello dessert has really gone down in my family’s history as a beloved favourite. Unfortunately, I don't remember eating this salad as a child but my parents have shared their fond memories. My mom recalls the first time she saw it on Aunt Helen's table. Mom was struck by how beautiful and “jewel-like” it looked.
Jello desserts, Jello molds and Jello salads were all the rage in the 1960s and into the 1970s. Jello molds would be artistically presented, often the showpiece of a table. Looking at vintage cookbooks and old recipes of Jello salads is honestly hilarious. There were some crazy Jello recipes! Gelatin-based desserts are becoming more popular again. Now that people are more aware of the health benefits of gelatin and collagen, they are looking for creative ways to incorporate them into their diets.
My young children are Jello obsessed but I was honestly surprised that my four-year-old son enjoyed several bowls of this treat. I thought the addition of pecans and cream cheese would be too sophisticated for his palette but he loved it and asked me to make it again.
Frequently Asked Questions About Black Cherry Jello Salad
How Do you Make Sure Jello is Properly Set?
After you pour in the boiling water, it's important to stir the Jello until all the granules are completely dissolved. Also, refrigerate the Jello for a minimum of 2 hours, preferably longer.
How Long Does It Take for Jello To Set?
It typically takes only 2-3 hours for Jello to set.
How Long Does Jello Last In The Fridge?
Jello keeps well in a covered container in the fridge. Enjoy it within 10 days.
Does Jello have Gluten?
Nope! Jello is naturally gluten-free.
How to Make Black Cherry Jello with Cream Cheese and Pecans
- Drain the can of cherries, reserving the juice into a measuring cup. Add cold water to the juice to make a total of 1 ¼ cups liquid and place in the fridge to chill.
- Dissolve Jello in 1 cup of boiling water in an attractive serving bowl. Stir until totally dissolved and there are no visual Jello granules remaining.
- Stir the cold cherry juice/water combination into the warm Jello thoroughly.
- Refrigerate until partially set. In the meantime, check if the cherries are pitted. Cut the cherries in half if you prefer smaller bites of cherry. (I use half of the cherries but all of the juice in the can). Cut the cream cheese into small cubes.
- Roughly chop the pecans and measure out ¼ cup. Add cherries, cream cheese and roughly chopped pecans to partially set Jello. Refrigerate for at least 2 hours.
Tips for Making Black Cherry Jello Salad
- Stir until all the Jello granules are dissolved in the boiling water. This is an important step to make sure the Jello will set properly.
- Look over the cherries to make sure there are no pits.
- It may be difficult to find Black Cherry Jello or Wild Cherry Jello in stores but it is sold on Amazon. If you can't locate it, you can use regular cherry Jello just as well. In fact, I used regular cherry Jello for the salad in these photos.
- For the cherries I purchased a can of "M'Lord Pitted in Syrup Bing Cherries" but you can pick up whatever your grocery store has that's similar.
More Recipes to Enjoy Around the Table
Chocolate Orange Pudding Cake is delicious and so simple to mix together, making it an easy weeknight dessert. The flavour combination of orange and chocolate is a match made in heaven. I love the combination of textures with the spongy chocolate cake and creamy molten chocolate sauce. Fudgy Chocolate Orange Pudding Cake is the most foolproof way to make a dessert reminiscent of lava cake but that several people can enjoy together.
Matcha Green Tea Crinkle Cookies
In this recipe, gluten-free Matcha Green Tea Crinkle Cookies are soft, chewy and delicious. When you eat these delightful little cookies, expect a balanced matcha taste with no bitterness and the classic pairing of matcha and white chocolate flavours with every bite.
Pumpkin Pie Pecan Bars are our family’s new favourite treat for fall! They taste exactly like pumpkin pie but with a delicious streusel topping and the satisfying crunch of crushed pecans. Pumpkin Pie Pecan bars are so easy to make.
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Black Cherry Jello Salad Recipe
Black Cherry Jello Salad with Cream Cheese and Pecans
Ingredients
- 1 package black cherry jello or wild cherry or plain cherry
- 1 cup boiling water
- 1 15 oz can Bing cherries using all the juice and half of the cherries
- 2 oz cream cheese
- ¼ cup raw pecans roughly chopped
Instructions
- Drain the can of cherries, reserving the juice into a measuring cup. Add cold water to the juice to make a total of 1 ¼ cups liquid and place in the fridge to chill.
- Dissolve Jello in 1 cup of boiling water in an attractive serving bowl. Stir until totally dissolved and there are no visual Jello granules remaining.
- Stir the cold cherry juice/water combination into the warm Jello thoroughly.
- Refrigerate until partially set. In the meantime, check if the cherries are pitted. Cut the cherries in half if you prefer smaller bites of cherry. (I use half of the cherries but all of the juice in the can). Cut the cream cheese into small cubes.
- Roughly chop the pecans and measure out ¼ cup. Add cherries, cream cheese and roughly chopped pecans to partially set Jello. Refrigerate for at least 2 hours.
Notes
- Add the cherries, cream cheese, and pecans after the Jello has begun to set in the fridge. You want to add these in before it becomes solid. I typically wait only 20 minutes.
- I cut the cubes of cream cheese quite small. They're about ¼ inch by ¼ inch.
- My Aunt Helen's original recipe called for all the cherries in the can, 3 oz of cream cheese and ½ cup of roughly chopped pecans. I preferred to adjust the ratios to have a little more Jello relative to the add ins.
- My children and I enjoy eating the left over cherries.
- Or you could use the whole can of cherries to double the recipe for a larger crowd. You could make one large bowl or two smaller bowls for either end of the table.
Nutrition
If you make this Black Cherry Jello Salad, please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Ana says
this was also a recipe from one of my great grandmother's collection, for special dinners and holidays. So glad I found it here, as there were no amounts on her recipe! (She was an "add ingredients until it looks and tastes right" kind of cook, lol!) My mom used all the cherries in the can and probably closer to the higher amounts of nuts & cheese. She also substituted walnuts, and besides the cherries & cream cheese cubes, she would add about 1/4th to 1/2 cup of diced celery. I prefer the pecans myself. But try adding the celery sometime, it gives more crunch -but in a different way than the nuts do; the nuts can get soggy but the celery holds up longer. or if anybody has a nut allergy, you can use all diced celery to have the crunch still.
Karen says
This was a staple at our holiday table as a child. Everyone loved it but my dad and I. How fun to know that Great-Aunt's famous recipe is loved by many!
Patsy says
My mother always made this for the holidays. The only thing she did differently was to use her mixer on the jello and cream cheese rather than having chunks. We loved it.
Nicole R says
So beautiful! I made this recipe yesterday and it was delcious. My children loved it too!
Christy Faber says
Thank you for taking the time to let me know!