Frosted Strawberry Salad
Down the Aisle Country-Style
- try a FREE ISSUE today!
My daughter, Katherine Beth, has requested that her grandmother, Thelma Bell, make this sweet rick gelatin salad with its fluffy topping for every family get-together. So when she and Patrick Althouse planned their nuptials, this delightful salad was part of the bountiful potluck buffet.
SERVINGS: 16-20
CATEGORY: Salads
METHOD: Overnight Recipes
TIME: Prep: 15 min. + chilling
Ingredients:
- 2 packages (6 ounces each) strawberry gelatin
- 3 cups boiling water
- 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
- 1 can (20 ounces) crushed pineapple, undrained
- 1 cup chopped pecans
- 1/2 cup chopped maraschino cherries
- Topping:
- 1 package (8 ounces) cream cheese, softened
- 1 jar (7 ounces) marshmallow creme
- 1 carton (8 ounces) frozen whipped topping, thawed
- Fresh strawberries and mint
Directions:
In a large bowl, dissolve gelatin in boiling water. Stir in strawberries and pineapple. Refrigerate until partially set.
Stir in pecans and cherries. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate for about 2 hours or until firm.
For topping, in a small mixing bowl, beat cream cheese and marshmallow creme just until combined; fold in whipped topping. Spread over salad. Cover and refrigerate for several hours or overnight. Cut into squares. Garnish with strawberries and mint. Yield: 16-20 servings.