Sunday, May 01, 2016
Current Weather
Loading Current Weather....
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

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.

Points of Interest