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Cranberry Cherry Salad

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

Drain cherries, reserving juice; set cherries aside. Add water to
juice to measure 1 cup; transfer to a saucepan. Bring to a boil. Add

Printed from tasteofhome.com Oct 13, 2008

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Cranberry Cherry Salad cont.

cherry gelatin; stir until dissolved. Whisk in cranberry sauce until
smooth. Add cherries; pour into an 11-in. x 7-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.