Jeanne's Cherry Jello Salad

 Serves: 12    |     Prep: 15 min     |     Ready: 2 hrs


1  6 oz. box cherry Jello
2 c. boiling water
1  21 oz. can cherry pie filling
1  20 oz. can crushed pineapple, not
8 oz. sour cream
8 oz. cream cheese
1/4 – 1/2 c. confectioner’s sugar, to



Jeanne has been serving this exact salad for over 35 years. I have never met a person that didn’t agree that it is the best jello salad they had ever tasted.


Boil the water. While water is heating up, pour the large box of Jello into a 9×13 pan or serving bowl.

Pour the 2 cups of boiling water over the jello in the dish. Using a whisk, slowly mix the jello and water together until all of the Jello is dissolved. Make sure to scrape up all of the Jello off the bottom of the dish.

Pour the contents of the can of pineapple and the can of cherry pie filling into the pan with the Jello and water. Mix with large spoon.

Place pan into refrigerator. Let set up for about 4 hours. You can make the jello mixture the night before serving and it will be firmer to cut. Remove before serving and top with cream mixture.

Whip the sour cream and cream cheese in a large bowl. Add confectioner’s sugar to taste and whip until smooth. Spread the cream mixture over the set-up Jello mixture in the pan. Serve immediately, or return to fridge until ready to serve.