Ingredients
Scale
For the Chocolate Skillet Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk (or regular milk with a teaspoon of vinegar or lemon juice added)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
For Serving:
- Vanilla ice cream
- Chocolate sauce or hot fudge (optional)
- Whipped cream (optional)
- Cherries or berries (for garnish, optional)
Instructions
- Dissolve the Jello:
- In a large mixing bowl, completely dissolve the cherry Jello in 1 cup of boiling water. Allow it to cool to room temperature.
- Mix with Cherry Pie Filling:
- Stir the cherry pie filling into the dissolved Jello. Make sure it’s well incorporated.
- Add Pineapple and Marshmallows:
- Add the drained crushed pineapple and mini marshmallows to the mixture. Stir until evenly distributed.
- Fold in Whipped Topping:
- Gently fold in the whipped topping until the mixture is uniform in color and no streaks remain. If using, stir in the chopped pecans or walnuts.
- Chill:
- Pour the mixture into a serving dish or individual dessert cups. Cover and refrigerate for at least 4 hours, or until set. It’s best if left to chill overnight.
- Serve:
- Once set, the Pink Cherry Jello Fluff is ready to serve. Garnish with additional whipped topping, maraschino cherries, or a sprinkle of chopped nuts before serving if desired.
