Black Cherry Jell-O Recipe

Three glass dessert cups filled with dark cherry compote, topped with a dollop of whipped cream and a mint leaf, placed on a light pink striped cloth with scattered mint leaves nearby.

This Black Cherry Jell-O recipe is a chilled layered dessert made with black cherry gelatin and large frozen black cherries, topped with a smooth sweet cream cheese topping. You can make it ahead and then serve in parfait cups, which are perfect for holiday tables or church potlucks.

Course Dessert

Keyword black cherry, chilled, layered

Prep Time 20

Chill Time 6

Total Time 6 20

Servings servings

Calories 252

Author Gina Dickson

Ingredients

6 ounces Jell-O Black Cherry Gelatin
2 cups boiling water
1 1/2 cups cold water
1 1/2 cups frozen black cherries cut in half

Topping

8 ounces cream cheese
1 cup sugar
1/2 cup sour cream

Instructions

Make the Jell-O

In a large heat-resistant bowl, dissolve the black cherry gelatin in the boiling water. Mix until completely dissolved with a whisk. It will take about a minute or two.
6 ounces Jell-O Black Cherry Gelatin, 2 cups boiling water
Stir in the cold water until combined.
1 1/2 cups cold water
Pour the Jell-O mixture into a 9 x 13 pan.
Chill in the refrigerator for 1 hour. Set a timer so it does not chill too long before adding the cherries. You want the jello to be slightly set so the cherries stay in place, but do not sit on top.

Add the Cherries

Remove the pan from the refrigerator.
Evenly distribute the black cherries into the Jell-O.
1 1/2 cups frozen black cherries
Return the pan to the refrigerator and chill for 4 hours or overnight, until fully set.

Make the Topping

In a medium-size bowl, beat the cream cheese and sugar until light and fluffy, about 2 minutes.
8 ounces cream cheese, 1 cup sugar
Add the sour cream and beat until well combined and creamy.
1/2 cup sour cream

Serve

Scoop the set Jell-O and cherries into parfait cups.
Top with the sweet creamy topping and serve.

Notes

Storage: Store covered in the refrigerator for up to 3 days. Keep the topping separate if possible and add just before serving for the best texture.

Nutrition