"Hunger is the best sauce in the world."--Cervantes

Cherry Ribbon Salad Recipe

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This recipe for Cherry Ribbon Salad, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Christiansen
Added: Sunday, January 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cup boiling water
1 3-oz. package cherry Jell-O
1 21-oz. can cherry pie filling
1 cup boiling water
1 3-oz. package orange Jell-O
1 8 1/4-oz. can crushed pineapple
1/3 c. mayonnaise
1 c. frozen whipped topping, thawed
1/4 cup chopped pecans
Salad greens

Directions:
Directions:
Pour 1 1/4 cups boiling water on cherry Jell-O in bowl; stir until gelatin is dissolved. Stir in pie filling. Pour into 6 1/2-cup mold. Refrigerate until firm, about 1 hour. Pour 1 cup boiling water on orange Jelll-O in bowl; stir until gelatin is dissolved. Stir in pineapple (with syrup). Refrigerate until slightly thickened, but not set, about 30 minutes. Mix mayonnaise and whipped topping. Gradually stir pineapple mixture into mayonnaise mixture. Stir in pecans; pour over cherry layer. Refrigerate until firm. Unmold on plate. Garnish with salad greens.

Personal Notes:
Personal Notes:
This is a Christmas Eve favorite at our house. I've started making it with sugar free Jell-O, light cherry pie filling and low-fat mayonnaise and Cool Whip. It still tastes the same.

 

 

 

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