Cherry Salad Supreme
Yield
12 servingsPrep
15 minCook
?Ready
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
gelatin, unflavored
raspberry |
|
| 1 | cup |
water
boiling |
|
| 21 | ounces |
cherry pie filling
|
|
| 3 | ounces |
gelatin, unflavored
lemon |
|
| 1 | cup |
water
boiling |
|
| 4 | ounces |
cream cheese
softened |
|
| ⅓ | cup |
mayonnaise
|
|
| 8 | ounces |
pineapple, canned, crushed
|
|
| ½ | cup |
heavy whipping cream
whipped |
|
| 1 | cup |
miniature marshmallows
|
|
| 2 | tablespoons |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
gelatin, unflavored
raspberry |
|
| 237 | ml |
water
boiling |
|
| 606.9 | ml/g |
cherry pie filling
|
|
| 86.7 | ml/g |
gelatin, unflavored
lemon |
|
| 237 | ml |
water
boiling |
|
| 115.6 | ml/g |
cream cheese
softened |
|
| 79 | ml |
mayonnaise
|
|
| 231.2 | ml/g |
pineapple, canned, crushed
|
|
| 118 | ml |
heavy whipping cream
whipped |
|
| 237 | ml |
miniature marshmallows
|
|
| 3E+1 | ml |
nuts
chopped |
|
Directions
Dissolve the raspberry gelatin in 1 cup of boiling water.
Stir in the tart cherry pie filling.
Pour into a 9 X 13-inch pan and let set until firm.
Dissolve the lemon gelatin in 1 cup of boiling water.
Beat the cream cheese and mayonnaise together until well blended.
Gradually add the lemon gelatin.
Stir in the pineapple and juice then add the whipped cream and marshmallows to the gelatin mixture.
Spread on top of the cherry gelatin mixture.
When set, sprinkle with the nuts and serve. Use a lettuce leaf if serving as a salad.
Makes 12 Servings
