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Cherry-Cheese Gelatin Salad

 Cherry-Cheese Gelatin Salad
THIS recipe was in a community cookbook compiled by our high school’s booster club 22 years ago. The measurements and directions were vague so I experimented until I got it right. This is a pretty salad to serve at luncheons and the flavor is light. --Karen Ann Bland, Gove, Kansas
5 ServingsPrep: 20 min. + chilling


  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 can (15 ounces) pitted dark sweet cherries
  • 1 package (3 ounces) cherry gelatin
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 teaspoon sugar
  • 2 tablespoons chopped pecans
  • 1 drop McCormick® Pure Almond Extract
  • 5 lettuce leaves


  • Drain pineapple and cherries, reserving juices in a 2-cup measuring
  • cup; add enough water to measure 2 cups. Set fruit aside.
  • In a small saucepan, bring juice mixture to a boil over medium heat.
  • Remove from the heat; stir in gelatin until dissolved. Cover and
  • refrigerate until partially set.
  • In a small bowl, combine the cream cheese, sugar, pecans and extract.
  • Shape into 3/4-in. balls. Gently fold cheese balls and cherries into
  • gelatin mixture. Transfer to five 1-cup molds coated with cooking
  • spray. Refrigerate until firm.
  • Unmold onto lettuce-lined plates; arrange pineapple chunks around
  • gelatin. Yield: 5 servings.
Nutritional Facts: 1 serving (1 each) equals 258 calories,

2 of 2

Cherry-Cheese Gelatin Salad (continued)

Nutritional Facts: 8 g fat (4 g saturated fat), 19 mg cholesterol, 102 mg sodium, 45 g carbohydrate, 3 g fiber, 4 g protein.