This fun cherry pineapple Jello salad is sure to be a hit with your family. It is a simple make ahead side dish or simple dessert that is festive for a holiday or fun for a BBQ.
There is something nostalgic and fun about a good jello salad. This recipe is loaded with cherries and pineapple making it an extra tasty treat.
It is easy to make and fun to eat. We love it as a scoop and serve salad, but it can easily be converted into a more solid slice if you’d like.
Either way it is a tasty way to get enjoy your fruit. The whipped cream is optional, but highly encouraged!
This is one of the very first recipes I ever shared in this little corner of the internet. It was shared with me by my husband’s aunt and it was an instant hit at our house.
I shared it again in 2016 with updated pictures and shared the origin story of the site. Each recipe was getting more visitors than ever and it seemed like a good time to give the history.
Fast forward four more years and here we are. I have enjoyed sharing recipes with a growing number of people around the world with each passing year.
So it seemed like a perfect time to share the recipe again. This fun and fruity gelatin salad is perfect for the holidays after-all.
As it is written, it is a looser jello salad. The kind you serve in a bowl with a spoon.
It is sweet with a little bit of tang from the cherries and pineapple. It is fabulous on its own or dressed up with a bit of whipped cream.
Tips for Making This a Sliceable Jello Salad:
It can easily be converted into a more solid slice and serve salad if you would like. The first step is to make sure you drain the pineapple really well.
Then use six ounces of cherry jello instead of the three. Dissolve it in a scant two cups of boiling water.
Stir in the fruit and pour into a 9×13″ pan. Chill for at least two hours, longer is better.
This will give you a more “solid” jiggly salad. Both ways taste great!
Storing Jello Salad
You will want to make your jello salad at least several hours in advance of serving it to allow the jello plenty of time to set up. It is a good idea to make it the day ahead to ensure it has plenty of chill time.
Leftovers should be stored in the refrigerator. They are good for up to a week, but we have never had them stick around that long!
Can I use fresh pineapple instead of canned?
No. Fresh pineapple contains an enzyme that breaks down the protiens that prevent the gelatin from setting up. The heat from canning the pineapple inactivates the bromelain and allows the Jello to work properly.
More Fun Fruit Salads:
Like a easy, creamy fruit salad? Try making a fruit salad with pudding mix. It’s another yummy option that has vintage vibes.
Or try making a cranberry jello salad. It is similar to this recipe in a lot of ways, but is perfect for Thanksgiving.
Frog eye salad takes the fun to a whole new level with pasta, marshmallows, fruit, and custard. It is a classic for good reason.
5 cup salad is another simple classic. It is fruity, fun and you can customize it with your favorite fruit.
Did you make this recipe? Please leave a review in the recipe card below!
Cherry Pineapple Jello Salad
There is something nostalgic and fun about a good jello salad. This recipe is loaded with cherries and pineapple. It is easy to make and fun to eat. We love it as a scoop and serve salad, but it can easily be converted into a more solid slice if you'd like. Either way it is a tasty way to get enjoy your fruit. The whipped cream is optional, but highly encouraged!
- 3 oz box cherry gelatin
- 1 cup boiling water
- 20 oz can crushed pineapple, drained
- 20 oz can cherry pie filling
- Drain pineapple
- Mix gelatin in boiling water until dissolved
- Add pie filling and drained pineapple and mix well
- Refrigerate until firm (at least an hour or two)
- Stir before serving. See notes if you would prefer to make a cut and serve salad.
It can easily be converted into a more solid slice and serve salad if you would like. Just use six ounces of cherry jello instead of the three. Dissolve it in a scant two cups of boiling water. Stir in the fruit and pour into a 9x13" pan. Chill for at least two hours, longer is better. This will give you a more "solid" jiggly salad. Both ways taste great!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please view my disclosure page for more information.
Amount Per Serving: Calories: 89Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 11mgCarbohydrates: 22gFiber: 1gSugar: 8gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.
Monday 4th of July 2022
We always make a version of your Cherry Pineapple Salad...Using a 21oz can of Raspberry pie filling, 6oz of Raspberry Jello, small can of crushed pineapple....We top this with 8oz of Sour Cream, 8oz bar of cream cheese and 1/2 cup of powered sugar...It's been a hit at every pot luck i've ever taken it to...Recently a 4th of July Picnic...Several people asked me for the recipe....Thanks for putting up such an interesting site...
Tuesday 5th of July 2022
Mmmm! Your raspberry version sounds delicious! I'm going to have to make it soon.
Sunday 15th of November 2020
Which size gelatin?
Friday 27th of November 2020
It's a 3 oz box, thanks for asking. I will clarify in the recipe. Though if you use a 6 oz box and 3 cups of boiling water it will set firmer and could be served more as a jello salad. Both ways taste great!
Wednesday 25th of November 2020
Yes, please give size of jello
Lorelai @ Life With Lorelai
Saturday 11th of November 2017
Just sending you a quick note you know that your Dori's Cherry Pineapple Gelatin Recipe is a FINALIST in the Merry ThanksChristmas Recipe Contest! Be sure to check it out. And, good luck in the final voting. Winners will be announced on November 15th.
~Lorelai and the Co-hosts
Saturday 18th of November 2017
Eeeeeek! Thank you so much for including me in the finalists!
Monday 2nd of January 2017
I, for one, am so happy that you started the blog, and I love the sentiment behind it. You have such great recipes, marrying the old and the new, keeping the old alive and bringing it to the next generation. I also love the stories behind the recipes, so much fun to read your posts! And this does look delish! Pinning to try it!
Tuesday 3rd of January 2017
Thank you so much, Nikki, that really means a lot! I always love hearing from you.
Wednesday 21st of December 2016
What a neat recipe!
Thursday 22nd of December 2016