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Cherry Cran Salad

Global.Potpourri's picture
  Canned frozen pitted tart red cherries 20 Ounce, thawed (1 Can)
  Cherry-flavored gelatin 3 Ounce (1 Package)
  Canned jellied cranberry sauce 8 Ounce (1 Can)
  Lemon-flavored gelatin 3 Ounce (1 Package)
  Boiling water 1 Cup (16 tbs)
  Cream cheese 3 Ounce, softened (1 Package)
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Canned crushed pineapple 8 1⁄4 Ounce (1 Can)
  Whipping cream 1⁄2 Cup (8 tbs)
  Marshmallows 1 Cup (16 tbs)
  Chopped walnuts 2 Tablespoon

Drain cherries; reserve syrup.
If needed, add water to syrup to make 1 cup liquid; bring liquid to boiling.
Remove from heat.
Add cherry-flavored gelatin; stir to dissolve.
With fork, break up cranberry sauce; stir into cherry gelatin till smooth.
Stir in drained cherries.
Turn into 9x9x2-inch dish; chill till mixture is almost firm.Dissolve lemon-flavored gelatin in the boiling water.
Beat cream cheese with mayonnaise; gradually add lemon gelatin.
Stir in undrained pineapple; chill till partially set.
Whip cream; fold into lemon mixture with marshmallows.
Spread atop almost set cherry layer; sprinkle with nuts.
Cover; chill till firm.

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Cherry Cran Salad Recipe