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Bing Cherry Gelatin Mold

Bing Cherry Gelatin Mold

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    1 d 15 m
Andee

Andee

Cherry gelatin mold with Bing cherries, pineapple, and pecans. This has been my family's favorite for Thanksgiving for many, many years.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.
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Reviews

Jennifer
24

Jennifer

12/10/2003

I used sugar-free regular cherry jell-o because the store I shop at didn't have black cherry jell-o. I also used tart cherries & Cherry Coke & half the nuts the recipe calls for as others have suggested. I made it in my Tupperware jell-o mold & it turned perfect. Everyone loved it. I think I will experiment using cranberry jell-o for Thanksgiving & maybe try it with orange jell-o, Sprite & mandarin oranges in place of the cherries for a citrus salad.

hope03
17

hope03

1/8/2004

Really good. It's a nice gelatin mold for Thanksgiving or Christmas because it has a deep, dark reddish color. The cherries and pineapple make a tasty blend.

MRSSHELLY
15

MRSSHELLY

1/8/2004

I knew my Mom had used this recipe several times to carry to potlucks, and it was always big success for her. I needed to fix a nice congealed salad for a large dinner at my church. This is the one I used. I scaled the recipe for 16 people, and used a 9x13 pan. I did as suggested in other reviews, and used less pecans. It turned out great!

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