A classic congealed salad, this “Jello mold” gets a fizzy, sweet kick from cola and a rich, creamy texture from cream cheese.
Author
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Recipe
| Measurements | Ingredients |
|---|---|
| 1 large can | Bing Cherries, drained |
| 1 large can | Crushed Pineapple, drained |
| 1 pkg. | Cherry gelatin |
| 1 pkg. | Strawberry gelatin |
| 1 (8-oz.) pkg. | Cream Cheese, softened |
| 1 Cup | Chopped Pecans |
| 2 small bottles | Cola Drink (approx. 14-16 oz total) |
Instructions
- Drain the cherries and pineapple, reserving the liquid. Add water to the reserved liquid to make 2 cups.
- In a saucepan, bring the 2 cups of liquid to a boil.
- In a large bowl, empty the cherry gelatin and strawberry gelatin powders. Pour the boiling liquid over the gelatin and stir until completely dissolved.
- Add the softened cream cheese to the hot Jello mixture and beat with a whisk or electric mixer until smooth.
- Let the mixture cool slightly, then slowly stir in the cola.
- Fold in the drained fruit (cherries and pineapple) and the chopped pecans.
- Pour into a 13x9x2 inch pan or into individual molds.
- Chill until firm.
Note
The recipe specifies “heat liquid,” which is interpreted here as the standard method for congealed salads: using the reserved fruit juice plus water as the hot liquid to dissolve the gelatin.
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