Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :3:00
Categories : Holiday Salads
Amount Measure Ingredient -- Preparation Method
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3 ounces cherry or raspberry gelatin mix [84 g]
1 cup boiling water [250 ml]
21 ounces cherry pie filling [588 ml]
3 ounces gelatin -- lemon [84 ml]
1 cup boiling water [250 ml]
3 ounces cream cheese [84 g]
1/3 cup mayonnaise [75 g]
8 ounces crushed pineapple [224 g]
1 cup marshmallows -- optional [42 g]
2 tablespoons nuts -- chopped
1/2 cup heavy whipping cream [112 g]
Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in
the cherry pie filling. Pour into a 10-inch deep-dish pie plate. Chill
until thickened partially. Dissolve lemon gelatin in 1 cup boiling water.
Beat the cream cheese and mayonnaise together and stir in the unchilled
lemon gelatin mixture to this. Blend in the undrained pineapple.
Whip 1/2 cup whipping cream until soft peaks form. Fold into lemon
mixture and add the marshmallows if desired. Spread this mixture on top of
the cherry pie mixture that has been chilling. Sprinkle the chopped nuts
over top and let chill until completely set.
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Serving Ideas : A pretty salad for Thanksgiving or Christmas dinner.
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