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Cherry Gelatin Salad with Bananas

This pretty, molded salad was always on my birthday menu. I love the chunks of banana, the cherry flavor and the festive red color. It's ideal for holiday menus. —Joann Jensen (daughter), Lowell, Indiana
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6 servings


  • 1 can (15 ounces) pitted dark sweet cherries
  • 1 package (3 ounces) cherry gelatin
  • 1 cup cold water
  • 1 tablespoon lemon juice
  • 2 medium bananas, sliced
  • 1/4 cup chopped pecans
  • Additonal sliced banana and chopped pecans, optional


  • Drain cherries, reserving liquid in a 1-cup measuring cup; add enough water to measure 1 cup. In a small saucepan, bring mixture to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in cold water and lemon juice.
  • Cover and refrigerate until syrupy, about 40 minutes. Fold in the bananas, pecans and cherries. Transfer to a 6-cup mold coated with cooking spray. Refrigerate until firm.
  • Unmold onto a serving platter. Garnish with additional banana and pecans if desired.
Nutrition Facts
1/2 cup: 169 calories, 4g fat (0 saturated fat), 0 cholesterol, 35mg sodium, 34g carbohydrate (29g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

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  • robertapenny
    Dec 2, 2008

    I made this last week for Thanksgiving and it was great. However, I think it is missing 1 cup of water. When I made it, I boiled the 1 cup of juice/water as directed. When you make gelatin, you need to add a 2nd cup of cold water after adding the gelatin. I did this and it set up perfectly.