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Cherry Ribbon Salad Recipe
Cherry Ribbon Salad Recipe photo by Taste of Home

Cherry Ribbon Salad Recipe

Publisher Photo
Filled with pineapple, pecans and cherry pie filling, this colorful salad mold adds fun, fruity flavor to any potluck menu. —Virginia Luke, Red Level, Alabama
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 package (3 ounces) cherry gelatin
  • 2-1/4 cups boiling water, divided
  • 1 can (21 ounces) cherry pie filling
  • 1 package (3 ounces) orange gelatin
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup whipped topping
  • 1/3 cup mayonnaise
  • 1/4 cup chopped pecans, optional

Nutritional Facts

1 serving (1 slice) equals 184 calories, 6 g fat (2 g saturated fat), 2 mg cholesterol, 75 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, dissolve cherry gelatin in 1-1/4 cups boiling water. Stir in pie filling. Pour into a 7-cup ring mold coated with cooking spray; refrigerate for about 1 hour or until thickened but not set.
  2. In a large bowl, dissolve orange gelatin in remaining boiling water. Stir in pineapple. Chill for about 1 hour or until thickened but not set.
  3. Combine the whipped topping, mayonnaise and pecans if desired; fold into orange mixture. Spoon over cherry layer. Refrigerate for at least 1 hour or until firm. Unmold onto a serving plate. Yield: 12 servings.
Originally published as Cherry Ribbon Salad in Taste of Home April/May 2006, p37

Nutritional Facts

1 serving (1 slice) equals 184 calories, 6 g fat (2 g saturated fat), 2 mg cholesterol, 75 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.

Reviews for Cherry Ribbon Salad

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Jan. 23, 2012

I have made this several times. Delish!!! Very easy to make and looks great!

MY REVIEW
Reviewed Apr. 20, 2011

Since the first time I made this salad, it was a huge hit. Everyone wanted the recipe. It is easy to make and wonderfully delicious. I've been making it for 10 years now, and it is still requested frequently.

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