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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cherry Salad Mold Recipe

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This recipe for Cherry Salad Mold is from Department of Anesthesia and Operative Services Recipe Book 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 package (3 ounces) cherry-flavored gelatin
1 package (3 ounces) raspberry-flavored gelatin
2 cups boiling water
2 packages (8 ounces each) cream cheese, softened
1 can (10 3/4 ounces) crushed pineapple
2 cans (16 ounces each) seeded bing cherries, drained with juice reserved
1 cup miniature marshmallows
1/2 cup chopped pecans
Directions:
Directions:
Dissolve gelatins in boiling water. Add cream cheese and beat until smooth. Add fruit, marshmallows, pecans and 1/2 cup of the reserved cherry juice. Pour into a lightly oiled 8-cup gelatin mold. Chill until firm.
Yield: 10 to 12 servings

 

 

 

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