Cherry Salad Supreme
Submitted by winpeg
A two-layer Jello salad with a cherry pie filling base topped by a creamy lemon layer of cream cheese, pineapple, whipped cream, and marshmallows. Serves 12 from a 9×13 pan.
YIELD
12 servingsPREP
15 minCOOK
20 minREADY
30 minThis is the Jello salad that shows up to every church supper, family reunion, and holiday dinner in America, and for good reason: it’s spectacular.
The bottom layer is raspberry gelatin mixed with cherry pie filling, firm and fruity.
On top sits a dreamy lemon gelatin layer blended with softened cream cheese, mayonnaise, crushed pineapple, whipped cream, and mini marshmallows.
Sprinkle chopped nuts over the top and you’ve got a dessert-salad hybrid that feeds twelve and disappears in minutes.
Kitchen Tips
- Let the cherry layer set completely before adding the cream cheese layer on top, or the two will swirl together
- Beat the cream cheese and mayo until truly smooth before adding the lemon gelatin; lumps are hard to fix later
- Serve on a lettuce leaf for the full vintage salad experience
- This sets up best when made the night before, so it’s ideal for make-ahead entertaining
Ingredients
Directions
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.
Makes 12 Servings
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