Holiday Cherry Coke Salad
This recipe came from my family and was a staple during the holidays during my three years of life in the south. There are other versions of this recipe out there, but I like this one the best.
This recipe came from my family and was a staple during the holidays during my three years of life in the south. There are other versions of this recipe out there, but I like this one the best.
- Carbohydrate 50.0066933333333 g
- Cholesterol 41.58 mg
- Fat 26.1941366666667 g
- Fiber 3.65266670703888 g
- Protein 6.75922333333333 g
- Saturated Fat 8.446016 g
- Serving Size 1 1 Serving (191g)
- Sodium 254.291333333333 mg
- Sugar 46.3540266262945 g
- Trans Fat 2.52048966666667 g
- Calories 442 calories
Step-by-step
- In a saucepan over medium-high heat, bring the Coke and the syrup from the can of cherries to a boil.
- Quickly stir in the jello until fully dissolved.
- Melt the cream cheese into the hot mixture (cream cheese will not fully dissolve).
- Stir in the cherries and the can of pineapple.
- Add the pecans and remove from heat.
- Pour hot mixture into a 8x8 pan and allow to cool for 5 minutes.
- Cover and refrigerate overnight.
Failing to bring the liquid components to a true boil before adding the gelatin prevents the powder from blooming and setting properly. Use a heavy-bottomed saucepan over medium-high heat to distribute heat evenly and prevent scorching the sugars from the soda and cherry syrup. Whisk constantly during this phase to avoid clumping.
Cream cheese introduces fat and protein that will not fully integrate into a clear gel structure, creating a suspended, rustic texture instead of a smooth emulsion. Whisking the dairy directly into the hot liquid breaks it down into small, dispersed fragments. Do not attempt to use low-fat cream cheese, as the higher water content will destabilize the set.
Pineapple contains the enzyme bromelain, which can inhibit gelatin from setting if added raw. Canned pineapple undergoes heat processing that deactivates this enzyme, making it safe to use without pre-cooking. Retaining the canned pineapple juice provides necessary liquid balance for the box ratio.
Chill the 8x8 pan uncovered for the first hour in the refrigerator to speed up the initial cooling phase, then cover it tightly with plastic wrap to prevent a dry skin from forming on the surface. Allow the mold to rest for a full twelve hours before slicing.
