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Published: Monday, 12/8/2008

Layered Cherry Salad

1 (1-pound) can pineapple, crushed or tidbits (drained with juices reserved)

1 cups pineapple liquid and water

1 3-ounce package cherry gelatin

1 8-ounce package cream cheese, softened

4 teaspoons milk

1 (1-pound) can sweet dark cherries (drained with juices reserved)

13 cup lemon juice

1 3-ounce package orange gelatin

Drain pineapple, reserving juice. Add water to make 1 cups. Heat to boiling and pour over cherry gelatin. Stir to dissolve. Chill until cold. Do not let set. Add pineapple and pour into 8-inch square glass dish. Chill until firm. Combine cream cheese and milk; beat until smooth and fluffy. Carefully spread with a knife and spatula over gelatin in pan. Use small spoonfuls at a time. Be gentle as you spread the cream cheese mixture. Refrigerate.

Drain cherries, reserving juice. Add 13 cup lemon juice plus water to make 1 cups. Heat to boiling and add to orange gelatin, stirring to dissolve. Chill until cold. Do not let set. Add cherries. Spoon carefully over cream cheese-topped gelatin. Chill.

After set, may slice in 12 or 16 squares.

Yield: 12 to 16 servings

Source: Kathie Smith



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