“Our family enjoys this refreshing salad with its different textures and crunch. The economical recipe is my mother’s,” says Karen Harrington of Le Mars, Iowa.
- 1 package (3 ounces) cherry gelatin
- 1 cup boiling water
- 1 can (21 ounces) cherry pie filling
- 4 medium apples, chopped
- 1 cup chopped celery
- In a large bowl, dissolve gelatin in boiling water. Stir in the pie filling, apples and celery. Refrigerate for 30 minutes or until chilled. Yield: 8-10 servings.
Originally published as Apple Cherry Salad in Simple & Delicious March/April 2008, p12
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