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Cherry Ribbon Salad

 Cherry Ribbon Salad
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
12 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 slice) equals 184 calories, 6 g fat (2 g saturated fat), 2 mg cholesterol, 75 mg sodium,

2 of 2

Cherry Ribbon Salad (continued)

Nutritional Facts: 31 g carbohydrate, trace fiber, 2 g protein.