Cherry Ribbon Salad Recipe

Cherry Ribbon Salad Recipe Cherry Ribbon Salad Recipe photo by Taste of Home Rating 5

Filled with pineapple, pecans and cherry pie filling, this colorful salad mold adds fun, fruity flavor to any potluck menu. —Virginia Luke, Red Level, Alabama

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Cherry Ribbon Salad Recipe
  • Prep: 10 min. + chilling
  • Yield: 12 Servings
10 10

Ingredients

  • 1 package (3 ounces) cherry gelatin
  • 2-1/4 cups boiling water, divided
  • 1 can (21 ounces) cherry pie filling
  • 1 package (3 ounces) orange gelatin
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup whipped topping
  • 1/3 cup mayonnaise
  • 1/4 cup chopped pecans, optional

Directions

  • In a large bowl, dissolve cherry gelatin in 1-1/4 cups boiling water. Stir in pie filling. Pour into a 7-cup ring mold coated with cooking spray; refrigerate for about 1 hour or until thickened but not set.
  • In a large bowl, dissolve orange gelatin in remaining boiling water. Stir in pineapple. Chill for about 1 hour or until thickened but not set.
  • Combine the whipped topping, mayonnaise and pecans if desired; fold into orange mixture. Spoon over cherry layer. Refrigerate for at least 1 hour or until firm. Unmold onto a serving plate. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 184 calories, 6 g fat (2 g saturated fat), 2 mg cholesterol, 75 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.

Originally published as Cherry Ribbon Salad in Taste of Home April/May 2006, p37

Tip

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

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Reviews for Cherry Ribbon Salad

Cherry Ribbon Salad Recipe

Cherry Ribbon Salad

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(1-2) of 2 reviews

Reviewed on Jan. 23, 2012 by skywaitress

I have made this several times. Delish!!! Very easy to make and looks great!

Reviewed on Apr. 20, 2011 by Sueratkey

Since the first time I made this salad, it was a huge hit. Everyone wanted the recipe. It is easy to make and wonderfully delicious. I've been making it for 10 years now, and it is still requested frequently.

 
 

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