This recipe was passed down by my mother. We serve it often, but especially at Christmas and Thanksgiving. Of course, the green color makes it nice for St. Patrick’s Day, too. With the marshmallows, pecans and whipped cream, the sweet salad can even be served as a light dessert.
I like to cook for both small groups and large crowds. When our entire family gets together for thanks and feasting, it’s a wonderful time!
Our striking "flag" salad drew plenty of attention at our Independence Day party. The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up! —Laurie Neverman, Green Bay, Wisconsin
Spirits are light at holiday time around Debra Stoner's home--and so are many of the meas she serves. "I make this dessert every year at Christmas," she informs from Carlisle, Pennsylvania. "It's one of my husband's favorites. I slimmed down the recipe by using sugar-free gelatin and reduced-fat topping."
Since this tangy salad keeps well, I make it a day ahead for my Christmas menu. It's also a great choice to take to a holiday potluck - even people who aren't fond of cranberries think it's yummy. I got the recipe from a friend at church who likes to cook and bake as much as I do.
-Betty Claycomb, Alverton, Pennsylvania
Packed with pears, this jolly gelatin salad is a light and refreshing treat. My Mom knew that fruit served in this fun form would get gobbled right up. She also liked it because the bowl looked like a sparkling jewel on our dinner table.
I serve this smooth, fluffy salad all year for special meals, but it's so pleasant around Eastertime with its pretty color and fruity flavor. The apricot pieces are an unexpected treat.
— Ellen Benninger, Stoneboro, Pennsylvania
Here's an eye-catching salad that my mother makes for Christmas dinner each year. You can choose different flavors to make other color combinations for specific holidays or other gatherings.
-Jan Hemness, Stockton, Missouri