Cherry Ribbon Salad Recipe

5 2 5
Cherry Ribbon Salad Recipe
Cherry Ribbon Salad Recipe photo by Taste of Home
Publisher Photo

Cherry Ribbon Salad Recipe

Read Reviews
5 2 5
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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

Directions

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.
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.
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 slice: 184 calories, 6g fat (2g saturated fat), 2mg cholesterol, 75mg sodium, 31g carbohydrate (28g sugars, 0 fiber), 2g protein.

  • 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
  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

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Reviews forCherry Ribbon Salad

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MY REVIEW
skywaitress User ID: 5434571 140204
Reviewed Jan. 23, 2012

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

MY REVIEW
Sueratkey User ID: 677339 56625
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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