12 Delicious Bing Cherry Congealed Salad Recipes

Zesty, juicy, and bursting with flavor, bing cherries are the star of these 12 congealed salad recipes that promise to delight your taste buds and brighten any table. Perfect for potlucks, family gatherings, or a refreshing treat on a warm day, these recipes blend the sweet and tart flavors of bing cherries with creamy, crunchy, and fluffy textures. Dive in to discover your next favorite dish that’s as fun to make as it is to eat!

Bing Cherry and Pineapple Congealed Salad

On a quiet afternoon, when the light slants just so through the kitchen window, there’s a certain magic in preparing a dish that marries the tartness of bing cherries with the tropical sweetness of pineapple. This congealed salad, a nod to simpler times, offers a refreshing pause in the hustle of everyday life.

Ingredients

• For the salad:
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 can (15 oz) bing cherries, pitted and halved, juice reserved
  • 1 package (3 oz) cherry-flavored gelatin
  • 1 cup boiling water
  • 1 cup cold water
• For the topping:
  • 1/2 cup whipped cream
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions

1. In a large bowl, dissolve the cherry-flavored gelatin in 1 cup of boiling water, stirring until completely dissolved.
2. Add 1 cup of cold water to the dissolved gelatin, mixing well to combine.
3. Stir in the crushed pineapple (with its juice) and the reserved juice from the bing cherries into the gelatin mixture.
4. Gently fold in the halved bing cherries, ensuring they are evenly distributed throughout the mixture.
5. Pour the mixture into a mold or a serving dish and refrigerate for at least 4 hours, or until firmly set.
6. While the salad sets, prepare the topping by whisking together the whipped cream, powdered sugar, and vanilla extract until soft peaks form.
7. Once the salad is set, spread the whipped cream topping evenly over the top before serving.

With its vibrant layers and creamy topping, this salad is a feast for the eyes as much as the palate. Serve it chilled on a warm day for a dessert that’s as light as a whisper, yet rich in flavor.

Creamy Bing Cherry Congealed Salad

Kindly imagine a dish that marries the lush sweetness of summer cherries with the comforting embrace of a creamy, congealed salad. This recipe, a nod to tradition yet fresh in its appeal, invites you to savor each bite slowly, as if time itself has paused to enjoy the moment with you.

Ingredients

• For the salad base:
  • 2 cups Bing cherries, pitted and halved
  • 1 cup crushed pineapple, drained
  • 1 cup mini marshmallows
• For the creamy mixture:
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
• For setting:
  • 1 packet unflavored gelatin
  • 1/4 cup cold water

Instructions

1. In a large bowl, combine Bing cherries, crushed pineapple, and mini marshmallows. Gently toss to mix and set aside.
2. In a small saucepan, sprinkle unflavored gelatin over cold water. Let it stand for 1 minute to soften.
3. Heat the gelatin mixture over low heat, stirring constantly until completely dissolved, about 2 minutes. Remove from heat.
4. In a separate bowl, whip heavy cream until soft peaks form. Tip: Ensure the cream is very cold for best results.
5. Fold in sour cream, granulated sugar, and lemon juice into the whipped cream until well combined.
6. Gradually add the dissolved gelatin to the creamy mixture, stirring gently to incorporate.
7. Pour the creamy mixture over the fruit and marshmallow base. Fold gently until evenly coated.
8. Transfer the mixture to a serving dish. Cover and refrigerate for at least 4 hours, or until set. Tip: Overnight refrigeration yields the best texture.
9. Before serving, let the salad sit at room temperature for 10 minutes to slightly soften. Tip: Garnish with whole cherries for an elegant touch.

Firm yet yielding, the salad offers a delightful contrast between the creamy texture and the juicy bursts of cherry. Serve it as a refreshing side at your next summer gathering, or enjoy it as a light dessert under the shade of a tree.

Bing Cherry Jello Salad with Walnuts

Now, as the summer sun casts long shadows, there’s a dish that captures the essence of the season with its vibrant hues and refreshing taste. It’s a blend of sweet and nutty, a playful dance of textures that brings a smile with every bite.

Ingredients

• For the Jello:
  • 1 package (3 oz) cherry Jello
  • 1 cup boiling water
  • 1 cup cold water
• For the Salad:
  • 1 can (15 oz) bing cherries, pitted and drained
  • 1/2 cup chopped walnuts
  • 1/2 cup mini marshmallows

Instructions

1. In a large bowl, dissolve the cherry Jello in 1 cup of boiling water, stirring until completely dissolved.
2. Add 1 cup of cold water to the dissolved Jello, stirring gently to combine.
3. Refrigerate the Jello mixture for about 1 hour, or until it begins to thicken but is not fully set.
4. Gently fold in the drained bing cherries, chopped walnuts, and mini marshmallows into the partially set Jello.
5. Pour the mixture into a serving dish and refrigerate for at least 4 hours, or until fully set.

Delightfully, this salad offers a creamy texture with bursts of juicy cherries and crunchy walnuts, making it a perfect side for picnics or a light dessert. Serve it chilled, perhaps with a dollop of whipped cream for an extra touch of indulgence.

Bing Cherry and Mandarin Orange Congealed Salad

Kneading through the memories of summer picnics and family gatherings, this congealed salad brings a refreshing twist to the table. Its vibrant layers and sweet-tart flavors whisper of leisurely afternoons and the simple joy of sharing.

Ingredients

• For the gelatin layer:
  • 1 package (3 oz) cherry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 can (15 oz) mandarin oranges, drained
  • 1 cup bing cherries, pitted and halved
• For the creamy layer:
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract

Instructions

1. In a large bowl, dissolve the cherry gelatin in boiling water, stirring for 2 minutes until completely dissolved.
2. Add cold water to the dissolved gelatin, stirring gently to combine.
3. Refrigerate the gelatin mixture for 45 minutes, or until it begins to thicken slightly.
4. Gently fold in the mandarin oranges and bing cherries into the slightly thickened gelatin.
5. Pour the fruit and gelatin mixture into a 9×13 inch dish, spreading evenly. Return to the refrigerator for 1 hour, or until set but not firm.
6. In a medium bowl, beat the softened cream cheese, sour cream, sugar, and vanilla extract together until smooth and creamy.
7. Carefully spread the creamy layer over the set gelatin layer, using a spatula to smooth the top.
8. Refrigerate the salad for at least 4 hours, or overnight, until fully set.

Now, the salad stands as a testament to the beauty of contrast—creamy meets fruity, soft against the slight resistance of cherries. Serve it chilled, perhaps with a sprinkle of toasted almonds for a delightful crunch, and watch as it becomes the centerpiece of any meal.

Bing Cherry Congealed Salad with Cream Cheese

Evenings like these call for something sweet, yet comforting, a dish that bridges the gap between dessert and side. This Bing Cherry Congealed Salad with Cream Cheese is just that—a nostalgic nod to potlucks past, with a creamy texture and bursts of fruity flavor.

Ingredients

• For the congealed salad:
  • 1 can (15 oz) Bing cherries, drained
  • 1 package (3 oz) cherry-flavored gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 cup crushed pineapple, drained
• For the cream cheese layer:
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 cup whipped topping

Instructions

1. In a large bowl, dissolve the cherry-flavored gelatin in 1 cup of boiling water, stirring until completely dissolved.
2. Add 1/2 cup of cold water to the gelatin mixture and stir to combine.
3. Gently fold in the drained Bing cherries and crushed pineapple into the gelatin mixture.
4. Pour the mixture into a 9×9 inch dish and refrigerate for 2 hours, or until set but not firm.
5. In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth.
6. Fold in the whipped topping until the mixture is light and fluffy.
7. Spread the cream cheese mixture evenly over the slightly set gelatin layer.
8. Return the dish to the refrigerator and chill for an additional 2 hours, or until fully set.

Unassuming at first glance, this salad surprises with its layers of texture—the firm yet jiggly gelatin giving way to the smooth, creamy topping. Serve it chilled, with a sprinkle of chopped nuts for crunch, or alongside a savory main to balance its sweetness.

Bing Cherry and Coconut Congealed Salad

On a quiet afternoon, when the light filters through the kitchen window just so, there’s something deeply comforting about preparing a dish that harks back to simpler times. This Bing Cherry and Coconut Congealed Salad is a nod to those moments, a blend of sweet and creamy that’s as easy to make as it is delightful to savor.

Ingredients

• For the salad:
  • 1 can (15 oz) Bing cherries, drained
  • 1 cup shredded coconut
  • 1 package (3 oz) cherry-flavored gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1/2 cup sour cream

Instructions

1. In a large bowl, dissolve the cherry-flavored gelatin in 1 cup of boiling water, stirring until completely clear—about 2 minutes.
2. Stir in 1 cup of cold water into the dissolved gelatin, mixing well to combine.
3. Chill the gelatin mixture in the refrigerator until it’s slightly thickened, about 1 hour. Tip: To test, dip a spoon in; the gelatin should lightly coat the back.
4. Gently fold in the drained Bing cherries and shredded coconut into the slightly thickened gelatin, ensuring they’re evenly distributed.
5. In a separate bowl, whisk the sour cream until smooth, then gently fold it into the gelatin mixture to create a marbled effect. Tip: For best results, don’t overmix to maintain the marbling.
6. Pour the mixture into a mold or a serving dish and refrigerate until fully set, about 4 hours or overnight. Tip: For easy unmolding, briefly dip the mold in warm water before inverting onto a plate.

Light and refreshing, this congealed salad offers a playful contrast between the juicy cherries and the creamy coconut, with a texture that’s both firm and yielding. Serve it on a bed of lettuce for a pop of color, or alongside grilled meats for a sweet counterpoint.

Bing Cherry Congealed Salad with Pecans

Kindly imagine a dish that marries the sweetness of summer with the crunch of autumn, a dish that feels like a gentle hug from grandma. This Bing Cherry Congealed Salad with Pecans is just that—a nostalgic blend of flavors and textures that dances between refreshing and comforting.

Ingredients

• For the salad:
  • 2 cups Bing cherries, pitted and halved
  • 1 cup pecans, roughly chopped
  • 1 package (3 oz) cherry-flavored gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1/2 cup sour cream

Instructions

1. In a large bowl, dissolve the cherry-flavored gelatin in 1 cup of boiling water, stirring until completely dissolved, about 2 minutes.
2. Add 1 cup of cold water to the dissolved gelatin, stirring gently to combine.
3. Refrigerate the gelatin mixture until it begins to thicken, about 1 hour, checking every 15 minutes to ensure it doesn’t set completely.
4. Once the gelatin is slightly thickened, fold in the Bing cherries and pecans until evenly distributed.
5. Gently swirl in the sour cream for a marbled effect, being careful not to overmix.
6. Pour the mixture into a mold or serving dish and refrigerate until fully set, about 4 hours or overnight for best results.

Perfectly set, this salad offers a delightful contrast between the creamy sour cream and the juicy cherries, with pecans adding a welcome crunch. Serve it on a bed of lettuce for an elegant presentation or enjoy it straight from the dish for a simple, satisfying treat.

Bing Cherry and Lime Congealed Salad

Today, as the light filters softly through the kitchen window, I find myself drawn to the simplicity and nostalgia of a Bing Cherry and Lime Congealed Salad. This dish, with its vibrant colors and refreshing flavors, is a testament to the joy of summer gatherings and the comfort of shared meals.

Ingredients

• For the salad:
  • 1 can (15 oz) Bing cherries, drained
  • 1 package (3 oz) lime-flavored gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup mini marshmallows
• For the topping:
  • 1/2 cup heavy cream
  • 1 tbsp sugar
  • 1/2 tsp vanilla extract

Instructions

1. In a large bowl, dissolve the lime-flavored gelatin in 1 cup of boiling water, stirring until completely dissolved.
2. Add 1 cup of cold water to the gelatin mixture, stirring gently to combine.
3. Fold in the drained Bing cherries, crushed pineapple, and mini marshmallows until evenly distributed. Tip: For a smoother texture, ensure the cherries and pineapple are well-drained to prevent excess liquid in the salad.
4. Pour the mixture into a mold or a serving dish and refrigerate for at least 4 hours, or until firmly set. Tip: Lightly greasing the mold with cooking spray can make unmolding easier.
5. While the salad sets, prepare the topping by whipping the heavy cream, sugar, and vanilla extract together until soft peaks form. Cover and refrigerate until ready to serve. Tip: For best results, chill the bowl and beaters before whipping the cream to help it thicken faster.
6. Once the salad is set, gently unmold it onto a serving plate or serve directly from the dish. Top with the whipped cream before serving.

You’ll find the texture of this salad delightfully firm yet yielding, with bursts of sweet cherries and tangy lime. Serve it on a bed of lettuce for a pop of color, or alongside grilled meats for a refreshing contrast.

Bing Cherry Congealed Salad with Marshmallows

Moments like these, when the kitchen is quiet and the light filters softly through the window, call for recipes that blend simplicity with a touch of nostalgia. This congealed salad, with its sweet bing cherries and fluffy marshmallows, is just that—a gentle nod to gatherings past, perfect for today’s quiet reflection.

Ingredients

• For the salad:
  • 2 cups bing cherries, pitted and halved
  • 1 cup mini marshmallows
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 packet (1/4 oz) unflavored gelatin
  • 1/4 cup cold water

Instructions

1. In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes.
2. Meanwhile, in a saucepan over medium heat, warm the heavy cream and sugar until the sugar dissolves, about 3 minutes. Do not boil.
3. Remove the cream mixture from heat and stir in the bloomed gelatin until fully dissolved.
4. Add the lemon juice to the mixture, stirring gently to combine.
5. Transfer the mixture to a large bowl and refrigerate until it begins to thicken, about 30 minutes.
6. Once thickened, fold in the bing cherries and mini marshmallows until evenly distributed.
7. Pour the mixture into a serving dish and refrigerate for at least 4 hours, or until fully set.

Just as the salad sets, the flavors meld into a harmonious blend of sweet and tart, with the marshmallows adding a playful texture. Serve it chilled, perhaps with a sprinkle of toasted almonds for a contrasting crunch, and let each bite transport you to simpler times.

Bing Cherry and Apple Congealed Salad

Beneath the gentle hum of the refrigerator, I found myself drawn to the simplicity and nostalgia of a congealed salad, a dish that whispers of summer picnics and family gatherings. This Bing Cherry and Apple Congealed Salad is a tender homage to those moments, blending the tartness of cherries with the crisp sweetness of apples in a gelatinous embrace.

Ingredients

• For the gelatin base:
  • 1 package (3 oz) cherry gelatin
  • 1 cup boiling water
  • 1 cup cold water
• For the fruit mixture:
  • 1 cup Bing cherries, pitted and halved
  • 1 cup apples, peeled and diced
  • 1/2 cup walnuts, chopped
• For the topping:
  • 1/2 cup whipped cream
  • 1 tbsp sugar

Instructions

1. In a large bowl, dissolve the cherry gelatin in boiling water, stirring until completely clear, about 2 minutes.
2. Stir in the cold water to cool the mixture slightly, ensuring it’s not too hot to touch.
3. Gently fold in the Bing cherries, apples, and walnuts, distributing them evenly throughout the gelatin.
4. Pour the mixture into a mold or a serving dish, smoothing the top with a spatula for an even surface.
5. Refrigerate for at least 4 hours, or until firmly set. A tip: Covering the dish with plastic wrap can prevent the surface from drying out.
6. In a small bowl, whip the cream with sugar until soft peaks form, about 3 minutes. A tip: Chill your bowl and beaters beforehand for quicker, fluffier results.
7. Once the salad is set, spread the whipped cream topping over the surface just before serving. A tip: For a decorative touch, use a piping bag to swirl the cream.

Just as the first spoonful breaks through the creamy topping to reveal the jewel-toned gelatin beneath, the contrast of textures and flavors comes alive. Serve this salad on a bed of lettuce for a pop of color, or alongside grilled meats for a refreshing counterpoint to savory dishes.

Bing Cherry Congealed Salad with Whipped Topping

Dappled sunlight filters through the kitchen window as I ponder the simplicity and joy of creating a dish that feels like a gentle embrace. This Bing Cherry Congealed Salad with Whipped Topping is a testament to the beauty of combining simple ingredients to create something unexpectedly delightful.

Ingredients

• For the salad:
  • 1 can (15 oz) Bing cherries, drained
  • 1 package (3 oz) cherry-flavored gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 can (8 oz) crushed pineapple, drained
• For the whipped topping:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

1. In a large bowl, dissolve the cherry-flavored gelatin in 1 cup of boiling water, stirring until completely dissolved.
2. Add 1 cup of cold water to the dissolved gelatin, stirring to combine.
3. Gently fold in the drained Bing cherries and crushed pineapple into the gelatin mixture.
4. Pour the mixture into a mold or a serving dish and refrigerate for at least 4 hours, or until firmly set.
5. While the salad sets, prepare the whipped topping by beating the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
6. Once the salad is fully set, spread the whipped topping evenly over the top before serving.

Offering a delightful contrast between the firm, fruity base and the cloud-like whipped topping, this salad is a celebration of textures. Serve it chilled on a warm afternoon for a refreshing treat that’s as pleasing to the eye as it is to the palate.

Bing Cherry and Banana Congealed Salad

Yesterday, as the summer sun dipped below the horizon, I found myself craving something that blended the sweetness of summer fruits with the comforting texture of a classic congealed salad. It was then that the idea of combining bing cherries and bananas into a gelatin-based dish came to mind, a recipe that feels both nostalgic and refreshingly new.

Ingredients

• For the gelatin base:
  • 1 package (3 oz) cherry-flavored gelatin
  • 1 cup boiling water
  • 1 cup cold water
• For the fruit mixture:
  • 1 cup bing cherries, pitted and halved
  • 1 large banana, sliced
  • 1/2 cup crushed pineapple, drained
• For the topping:
  • 1/2 cup whipped cream
  • 1 tbsp powdered sugar

Instructions

1. In a large bowl, dissolve the cherry-flavored gelatin in 1 cup of boiling water, stirring until completely dissolved.
2. Add 1 cup of cold water to the dissolved gelatin and stir to combine. Tip: For a clearer gelatin, let the mixture cool slightly before adding the cold water.
3. Gently fold in the bing cherries, banana slices, and crushed pineapple into the gelatin mixture. Tip: To prevent the bananas from browning, toss them in a little lemon juice before adding.
4. Pour the mixture into a mold or a serving dish and refrigerate for at least 4 hours, or until fully set. Tip: For easier unmolding, lightly grease the mold with cooking spray before adding the gelatin mixture.
5. Before serving, whip the cream with powdered sugar until soft peaks form and spread over the top of the congealed salad.

Momentarily, as you take your first bite, the creamy topping gives way to the firm yet tender gelatin, bursting with the juicy sweetness of cherries and the subtle, creamy texture of bananas. Serve it chilled on a warm evening, perhaps with a sprinkle of toasted coconut for an added crunch.

Conclusion

You’ve just explored a treasure trove of 12 Delicious Bing Cherry Congealed Salad Recipes that promise to add a splash of color and a burst of flavor to your table. Whether you’re a seasoned home cook or just starting out, these recipes are sure to delight. Don’t forget to try them out, share your favorites in the comments, and spread the joy by pinning this article on Pinterest!