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Cherry Ribbon Salad

Total Time

Prep: 10 min. + chilling


12 servings

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


  • 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.

Nutrition Facts

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

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