Dissolve cherry jello in boiling water for 2 minutes, then add cold water and refrigerate until it reaches a syrupy consistency before folding in fruit—this prevents fruit from sinking to the bottom.

Pat all canned fruits (mandarin oranges, pear halves, pineapple) dry with paper towels to remove excess liquid, which dilutes the jello and weakens the gel structure.

Add frozen berries and strawberries last and gently fold them in when the jello is nearly set to keep them distributed evenly throughout rather than floating to the top.

Prepare bananas and Granny Smith apples just 15-20 minutes before folding them into the jello to prevent browning and maintain their fresh texture and appearance.

Use a clear glass bowl or dish to set the salad so guests can see the beautiful layered fruit, and refrigerate for at least 4 hours for a perfectly jiggly consistency that holds its shape.