Cherry Banana Souffle
|Cherry gelatin||3 Ounce|
|Hot water||1 Cup (16 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Canned pitted dark cherries||1 Cup (16 tbs), drained|
|Bananas||1 Cup (16 tbs), thinly sliced|
|Chopped almonds/Pecans||1⁄3 Cup (5.33 tbs), slivered and toasted|
Dissolve gelatin in hot water.
Add cold water, mayonnaise and salt; blend with rotary beater.Quick chill in refrigerator freezing tray for 15 to 20 minutes or until firm, about 1 inch from edge.
Turn into bowl; whip with rotary beater until fluffy.
Fold in remaining ingre dients.
Pour into 1 quart mold.
Chill until firm.
Do not freeze.
Unmold; serve on salad greens.
Garnish with fluted banana slices if desired.