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Chocolate Cherry Jello Pie Recipe Everyone Will Love

Chocolate Cherry Jello Pie

A no-bake chocolate cherry pie made with cherry gelatin, cherry pie filling, and whipped topping in a chocolate cookie crumb crust. Chill it until firm, then finish with whipped topping, chocolate shavings, or maraschino cherries.
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Prep Time 15 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 about 6-ounce crust Prepared 9-inch chocolate cookie crumb crust
  • 1 3-ounce package Cherry-flavored gelatin
  • 1 cup Boiling water
  • 1/2 cup Cold water
  • 1 21-ounce can Cherry pie filling
  • 1 8-ounce container Frozen whipped topping, thawed
Optional Garnishes
  • as needed Additional whipped topping
  • as needed Chocolate shavings
  • as needed Maraschino cherries

Method
 

Step-by-Step
  1. Place the cherry gelatin powder in a large mixing bowl. Pour in the boiling water and stir for about 2 minutes, or until every granule has dissolved.
  2. Stir the cold water into the dissolved gelatin. Refrigerate the mixture for about 20 to 30 minutes, until it is cool and slightly thickened but not fully set.
  3. Fold the cherry pie filling into the cooled gelatin. Use a spatula and gentle motions so the cherries remain evenly distributed.
  4. Gently fold in the thawed whipped topping until the filling looks evenly combined. Avoid vigorous stirring because it can reduce the airy texture.
  5. Spoon the filling into the chocolate cookie crumb crust. Smooth the top with the back of a spoon or an offset spatula.
  6. Refrigerate the pie for at least 4 hours, or preferably overnight, until the center is firm enough to slice cleanly.
  7. Add whipped topping, chocolate shavings, or maraschino cherries immediately before serving. Slice with a sharp knife and serve cold.

Notes

For the best texture, make sure the gelatin is cool and slightly thickened before folding in the whipped topping. Overnight chilling produces firmer, cleaner slices. Keep the finished pie refrigerated.