Cherry Cran Salad
|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.