Black Cherry Jello Salad with Cream Cheese and Pecans

Step 1

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.

Step 2

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.

Step 3

Stir the cold cherry juice/water combination into the warm Jello thoroughly.

Step 4

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.

Step 5

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.