Looking for a fun, classic and colorful holiday treat? This Christmas Jello Salad is super easy, tasty and feeds a crowd, perfect for all your holiday parties.
Mix the cherry and lime jello in separate bowls according to their package instructions.
Pour into separate loaf pans, chill in the refrigerator for 1 hour.
After 1 hour, remove the lime jello and stir in the diced pineapple chunks. Place in the refrigerator again and allow the lime jello mixture and cherry jello to chill for another 3 hours.
Towards the end of the 3 hours, add the unflavored gelatin and sugar to a medium-sized bowl. Stir to combine.
Add the coconut milk and ¼ cup cold water. Whisk until dissolved, about 2 minutes.
Add 1 ¼ cups of boiling water. Whisk again to combine. Allow the mixture to cool to room temperature (if it’s too warm, it will melt the jello cubes).
Cut the lime and cherry jello into 1-inch cubes. Layer the bottom of a jello mold ring pan with the cubed jello.
Pour the cooled coconut milk jello mixture over top.
Chill in the refrigerator for at least 4 hours or overnight until firm.
Unmold the jello and garnish with the cherries, strawberries, lime, and mint before slicing and serving.
Notes
Make sure that the coconut milk mixture is cooled before adding to the mold so it doesn't melt the cut jello pieces.
You can swap out the cherry jello for another red flavored of your choice.
If you are using a standard bundt pan make sure you grease it beforehand.
You can add alcohol to this recipe if you'd like! To do that reduce the water for the jello by 1/2 cup and add in 1/2 cup of your favorite clear alcohol like vodka, rum or tequila.
Shake your coconut milk can well before using to combine the solids and liquids.
You can use other pineapple in this recipe, see above for suggestions.