Cranberry Cherry Salad
I like to make this refreshing salad for summer get-togethers. It's also a great side dish during the Thanksgiving and Christmas seasons. Everybody just loves it!
-Betsy Bianco, Wheaton, Missouri
SERVINGS
|
8-10
|
CATEGORY
|
Salads
|
METHOD
|
Chill
|
PREP |
20 min. |
TOTAL
|
20 min.
|
INGREDIENTS
- 1 can (14-1/2 ounces) pitted tart red cherries
- 1 package (3 ounces) cherry gelatin
- 1 can (8 ounces) jellied cranberry sauce
- 1 package (3 ounces) lemon gelatin
- 1 cup boiling water
- 1 package (3 ounces) cream cheese, softened
- 1/3 cup mayonnaise
- 1 can (8 ounces) crushed pineapple, undrained
- 1/2 cup heavy whipping cream, whipped
- 1 cup miniature marshmallows
DIRECTIONS
Drain cherries, reserving juice; set cherries aside. Add water to juice to measure 1 cup; transfer to a saucepan. Bring to a boil. Add cherry gelatin; stir until dissolved. Whisk in cranberry sauce until smooth. Add cherries; pour into an 11-in. x 7-in. x 2-in. dish. Refrigerate until firm.
In a bowl, dissolve lemon gelatin in boiling water. In a small mixing bowl, beat the cream cheese and mayonnaise. Gradually beat in lemon gelatin until smooth. Stir in pineapple.
Refrigerate until almost set. Fold in whipped cream and marshmallows. Spoon over cherry layer. Refrigerate until firm. Yield: 8-10 servings.