| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Grains |
|
Fruits, Salads, Desserts |
12 |
Servings |
INGREDIENTS
| 3 |
oz |
Raspberry Gelatin (1 Package) |
| 1 |
c |
Boiling Water |
| 21 |
oz |
Tart Cherry Pie Filling |
| 3 |
oz |
Lemon Gelatin (1 Package) |
| 1 |
c |
Boiling Water |
| 4 |
oz |
Cream Cheese, Softened |
| 1/3 |
c |
Mayonnaise |
| 8 |
oz |
Crushed Pineapple With Juice (1 Can) |
| 1/2 |
c |
Heavy Cream, Whipped |
| 1 |
c |
Miniature Marshmallows |
| 2 |
tb |
Nuts, Chopped |
INSTRUCTIONS
Again, this uses the canned pie filling for speed. If you wish, you can
make your own filling.
Makes 12 Servings
Dissolve the raspberry gelatin in 1 cup of boiling water. Stir in the tart
cherry pie filling. Pour into a 9 X 13-inch pan and let set until firm.
Dissolve the lemon gelatin in 1 cup of boiling water. Beat the cream cheese
and mayonnaise together until well blended. Gradually add the lemon
gelatin. Stir in the pineapple and juice then add the whipped cream and
marshmallows to the gelatin mixture. Spread on top of the cherry gelatin
mixture. When set, sprinkle with the nuts and serve. Use a lettuce leaf if
serving as a salad.
From A Flyer From The National Red Cherry Instute.
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