Coca-Cola Salad

Coca-Cola Salad is a heritage recipe treat that is easy, interesting, and a lot of fun. You read that right. This is a Coca-Cola Salad recipe. Inspired by old local cookbooks, this Jell-O-based salad incorporates Coke, fruit, nuts, and whipped cream to make a dreamy, creamy dessert. If you want to try something unique for your next dinner or potluck, give this Coca-Cola Salad a try!

This is similar to many old-fashioned Jell-O salads, like my Classic Jello Mandarin Orange Salad, but with Coca-Cola incorporated into the gelatin. This recipe uses two 3-ounce packages of cherry Jell-O dissolved in 2 cups of boiling water, then 2 cups of Coca-Cola in place of the cold water normally called for on the packages.

Drain canned crushed pineapple and dark sweet cherries, then combine them with chopped walnuts. Once the gelatin has cooled slightly, everything gets mixed together with the Coca-Cola.

I chill this in a trifle dish, but any large serving dish works well for this easy-to-put-together recipe. Give it at least 6 hours to chill, preferably overnight, before topping it with Cool Whip and cherries.

What makes this recipe special?

The recipe that inspired this was in an old cookbook, and really it was the name that stood out to me. I had to try it. Maybe you remember someone making a recipe like this, or maybe the name simply sparked your curiosity.

Having put this recipe together, I am glad I did, as it is super unique and tasty. It fits right into the retro American tradition of sweet gelatin salads. If you enjoy old-school potluck favorites, you might also like my Classic Frog-Eye Salad or Dessert Snickers Salad. If you really like Coke or like trying new things, this recipe is for you.

Can I taste the Coke?

Yes, I can taste the Coke. At four and six hours of chilling, I could get a faint hint of the carbonation still remaining in the liquid. We recommend at least six hours of chilling, or preferably overnight, for best results.

After chilling overnight, there are no bubbles that I can taste. I still can taste the flavors of Coke, though. This really comes across with a cherry Coke flavor.

Found in an old cookbook

The recipe listed in this post is inspired by an old 1994 cookbook called North Dakota – Where Food Is Love. Like many small cookbooks from that era and before, the instructions aren’t necessarily clear, and some interpretation and adaptation is needed for the ingredients and directions.

If you are interested in brevity, here is the text from the Coke Salad recipe I found:

“Drain juice from the fruit into separate cups. Fill each with water. Heat and dissolve Jello. Remove from heat and add pineapple, nuts, and cherries. Add Mixture to Coke. Chill.”

The original recipe left several things open to interpretation, including exactly how much liquid to use, what kind of nuts worked best, and parts of the mixing process. I used it as inspiration, tested the details, and developed the version here.

Challenges with this recipe

The biggest challenge I had with this recipe was getting it to set firmly. Originally, I had hoped to put this in a Jell-O mold, but this finished salad remains fairly soft-set. It is still gelatinous, but not firm enough to hold its shape in a traditional Jell-O mold.

I did try a few things with some limited success, but I decided, in the end, I wanted to stick close to the recipe that inspired this one. I am happy with the outcome, but I do not recommend a Jell-O mold for this recipe.

What kind of cherries to use

The original recipe called for 1 No. 2 can of black cherries. A No. 2 can was a common older can-size designation that held about 20 ounces, or roughly 2 1/2 cups. For this version, I use a readily available 15-ounce can of dark sweet cherries, which worked well in testing. Canned sour cherries also worked alright, and maraschino cherries are always an option.

Oregon Sweet Dark Cherries worked great for this recipe. They have the right flavor, sweetness, and texture. I thought about chopping them up, but I really like the idea of just draining, dumping, and going, so that is what I did.

Walnuts or pecans

While the recipe that inspired this called for one cup of chopped nuts, it didn’t clarify what kind of nuts. I use walnuts, but pecans would be a great alternative.

Use canned pineapple

Fun fact: fresh pineapple can prevent Jell-O from setting. Fresh pineapple contains bromelain, a protein-breaking enzyme that interferes with gelatin. Heat treatment during canning inactivates the enzyme, so canned pineapple works well here. You can learn more about why fresh pineapple interferes with gelatin.

Use canned pineapple rather than fresh pineapple for this recipe. I use crushed pineapple, but I suspect tidbits or even chunks could work well, too.

Chill for at least 6 hours

Don’t make the mistake of serving this too soon. As mentioned above, this recipe doesn’t set quite as firmly as a normal Jell-O. Give it at least 6 hours to chill before adding whipped cream, but overnight produces the best texture.

Cool Whip for the win

I list Cool Whip as an optional ingredient, but it really adds to the recipe. It brings a sweet, creamy element that works nicely with the cherry and cola flavors.

Coca-Cola salad history and retro recipe fun

C’mon now… this recipe has you thinking, doesn’t it? If you are already into Jell-O salads, this has to pique your interest. Packaged gelatin, Coca-Cola, electric refrigeration, and later frozen whipped topping all helped make recipes like this possible.

Jell-O was introduced in 1897, and Coca-Cola was created in 1886. Packaged gelatin was already becoming a household staple by the early 20th century, and the spread of electric refrigeration in the 1920s and 1930s made chilled dishes even easier to prepare at home. Time-saving products and appliances helped create a whole new style of convenient recipes.

Add in Cool Whip, which was introduced in 1966, and a whole world of sugary gelatin salads became even easier to make.

People could make gelatin desserts long before instant Jell-O, but traditional gelatin preparation was a much bigger ordeal because gelatin came from animal products and required more work. Whipped cream has also been around for a long time, but Cool Whip and its ability to be frozen made a whipped topping more convenient and accessible for the average household.

The modern kitchen gave rise to Jell-O salad. Using Coca-Cola as a part of this really gives the recipe a retro Americana feel for me. This recipe does not disappoint.

I could find recipes going all the way back to the 1950s, which makes sense. The recipe book that inspired this recipe is from the 1990s, but traces of it go back to the 1950s. Maybe you will make this dessert for your family today.

FAQ

Why doesn’t fresh pineapple work with Jell-O?

An enzyme called bromelain breaks down proteins and can interfere with gelatin setting. The heat used during canning inactivates the enzyme, which is why canned pineapple works in this recipe.

What are the best cherries for Coca-Cola Salad?

Canned dark sweet cherries work very well for Coca-Cola Salad, but canned sour cherries or maraschino cherries can also be used.

Tips

• The recipe calls for walnuts, but pecans work well too.
• If you can’t find dark sweet cherries, I also tested canned red cherries, and they worked well. Maraschino cherries should work too.
• Don’t let your Jell-O set before you add the rest of the ingredients.

Products used in this recipe

• Trifle dish
• Cherry Jell-O

Did You Make This Recipe

I hope you like it as much as I do! This Coca-Cola Salad is an interesting side dish or dessert that brings together a whole mix of comfort foods. You could do me a favor and leave a review and rating in the comment section below. This helps me understand what you like about the recipe and also helps others decide if they want to make it. Most of all, thanks for visiting Ramshackle Pantry.

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