"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Congealed Cherry Salad, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 can crushed pineapple 2 pkg. Philadelphia. cream cheese (2 small or 1 large) 2 pkg. Cherry Jello 3/4 cup nut meats 3 cokes (small bottles)
Drain pineapple and bring juice to a boil., pour only Jello and cream cheese and heat until smooth. Add nut meats and pineapple, then the 3 cokes. Pour into molds or bowl and congeal, (you may substitute cottage cheese for cream cheese).
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.