Molded Cherry-Pineapple Salad Recipe

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I found this recipe in an area newspaper years ago. When this festive salad appears at a potluck, folks always come back for seconds...and sometimes thirds! I sometimes tint it with food coloring for the holidays.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8-10 servings


  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 package (8 ounces) cream cheese
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons maraschino cherry juice
  • 1/2 pint heavy whipping cream, whipped
  • 12 maraschino cherries, halved

Nutritional Facts

1 slice: 253 calories, 17g fat (10g saturated fat), 58mg cholesterol, 80mg sodium, 24g carbohydrate (22g sugars, 0 fiber), 4g protein.


  1. In a medium saucepan, dissolve gelatin in cold water. Add pineapple, cream cheese, sugar and juices; cook over medium heat, stirring often, until cream cheese is melted and gelatin is dissolved. Chill until syrupy. Fold in cream and cherries. Pour into an oiled 6-cup mold. Chill until firm. Yield: 8-10 servings.
Originally published as Molded Cherry-Pineapple Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p77

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