This is such a fun recipe to make and take to potlucks and dinner parties. Jello salads like this are mainly a thing of the past, so when you show up with one, the smiles on people’s faces are as bright as the sun. Not many get to see a dessert like this anymore and I’m not sure why. The prep is super easy and the ingredients are really cheap. I keep enough on hand to whip one up at all times. Check out what they are saying about this recipe over at Spend With Pennies:
“I love that this Dr Pepper Jello Salad is so easy to make, it requires very little prep work and no baking which makes it a warm weather win in my book!”
You’re going to want to take this with you to every summer BBQ this season!
Ingredients
1 cup water
2 (3-ounce) boxes of Strawberry Jello
1¼ cup Dr Pepper
1 (10-ounce) jar sliced maraschino cherries + juice
1 (8-ounce) can Dole crushed pineapple + juice
1 cup chopped pecans
Instructions
Bring water to a boil.
Add jello to a large bowl and pour boiling water over it, stir until jello mixture dissolves and add in the Dr Pepper. The mixture will fizz up, so make sure to use a large bowl and do it over the sink just in case. Place in the fridge to cool for 30 minutes.
Meanwhile, grease a nonstick bundt pan with cooking spray.
Once the 30 minutes have passed, add the remaining ingredients to the jello mixture and then pour into the prepared pan. Let chill in the fridge for at least 4 hours.
If making in a bundt pan or another pan where the jello salad will need to be flipped out, gently pull the jello away from the side of the pan with your fingers to help loosen it before flipping.
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Quick Tip: Use a nonstick dark bundt pan or silicon pan for the best results.
Thanks again to Spend With Pennies for this mouthwatering recipe.
