Cherry and Lemon Layered Salad Recipe - Cooking Index
Cherry and Lemon Layered Salad Recipe - Cooking Index
| 1 | Raspberry gelatin - (3 ounce) | |
| 1 cup | 237ml | Boiling water |
| 1 | Cherry pie filling - (21 ounce) | |
| 1 | Lemon gelatin - (3 ounce) | |
| 1 cup | 237ml | Boiling water |
| 1/3 cup | 78ml | Mayonnaise |
| 3 oz | 85g | Softened cream cheese |
| 1 | Crushed pineapple - (8 ounce) undrained | |
| 1/2 cup | 118ml | Whipping cream - whipped |
| 1 cup | 237ml | Miniature marshmallows |
| 2 tablespoons | 30ml | Chipped nuts |
In medium bowl, dissolve raspberry gelatin in 1 cup boiling water; stir in pie filling. Pour into 9 inch square pan. Refrigerate until thickened but not firm.
In small bowl, dissolve lemon gelatin in 1 cup boiling water. In medium bowl, combine mayonnaise and cream cheese until well blended. Gradually add lemon gelatin; mix well. Stir in pineapple
Gently fold in whipped cream and marshmallows. Spread over cherry layer; sprinkle with nuts. Refrigerate until firm.
Source:
Summit Point Raceway Orchard, W. Va.
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