| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Salads | 8 | Servings |
INGREDIENTS
| 1 | sm | Gelatin; black cherry |
| 1 | cn | Bing cherries (dark; sweet) |
| 1 | sm | Gelatin; lemon |
| 1 | cn | (#2) crushed pineapple |
| 1 | c | Marshmallows |
| 6 | oz | Cream cheese |
| 1/2 | pt | Whipped cream |
INSTRUCTIONS
FIRST LAYER SECOND LAYER First layer: Mix gelatin, add cherries. Pour into pretty dish or mold. Refrigerate until set. Second layer: Drain pineapple and use juice plus enough boiling water to make 2 cups. Pour over gelatin and stir until dissolved. Put on stove and stir in marshmallows and cream cheese. Stir until they are melted and blended. Add pineapple and cool. Before it is set, whip the cream and fold it into pineapple mixture. Pour over set cherry gelatin and refrigerate for several hours before serving. Recipe by: The Heritage Collection of Heidel Family Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May 18, 1998
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