Cherry Cream Cheese Layered Gelatin Salad Recipes

CHERRY GELATIN SUPREME

Steps:

• In a large saucepan, bring 1 cup water to a boil. Stir in cherry gelatin until dissolved. Stir in pie filling. Pour into an 11x7-in. dish. Cover and refrigerate for 2 hours or until set., In a small saucepan, bring remaining water to a boil. Stir in lemon gelatin until dissolved. In a small bowl, beat the cream cheese and mayonnaise until smooth. Beat in lemon gelatin and pineapple. Cover and refrigerate for 45 minutes. , Fold in the marshmallows and whipped cream. Spoon over cherry layer; sprinkle with pecans. Cover and refrigerate for 2 hours or until set.

CHERRY-CREAM CHEESE LAYERED GELATIN SALAD

Steps:

• In large bowl, dissolve gelatin in boiling water, stirring constantly. Stir in frozen cherries until thawed. Stir in pineapple.
• Into ungreased 8-inch square (2-quart) glass baking dish or another serving dish, pour about half of the gelatin mixture. Refrigerate 30 to 45 minutes or until set.
• Drop cream cheese by small spoonfuls over set gelatin mixture; carefully spread to cover. Pour remaining gelatin mixture over top. Refrigerate at least 2 hours until set. Cut into squares. Serve on lettuce leaves.

BLACK CHERRY JELLO SALAD WITH CREAM CHEESE AND PECANS

Steps:

• Drain the can of cherries, reserving the juice into a measuring cup. Add cold water to the juice to make a total of 1 ¼ cups liquid and place in the fridge to chill.
• Dissolve Jello in 1 cup of boiling water in an attractive serving bowl. Stir until totally dissolved and there are no visual Jello granules remaining.
• Stir the cold cherry juice/water combination into the warm Jello thoroughly.
• Refrigerate until partially set. In the meantime, check if the cherries are pitted. Cut the cherries in half if you prefer smaller bites of cherry. (I use half of the cherries but all of the juice in the can). Cut the cream cheese into small cubes.
• Roughly chop the pecans and measure out ¼ cup. Add cherries, cream cheese and roughly chopped pecans to partially set Jello. Refrigerate for at least 2 hours.

CHERRY-CREAM CHEESE LAYERED GELATIN SALAD

Steps:

• In large bowl, dissolve gelatin in boiling water, stirring constantly. Stir in frozen cherries until thawed. Stir in pineapple.
• Into ungreased 8 inch square glass baking dish, pour about half of the gelatin mixture. Refrigerate 30 to 45 minutes or until set.
• Drop cream cheese by small spoonfuls over set gelatin mixture; carefully spread to cover. Pour remaining gelatin mixture over top.
• Refrigerate at least 2 hours until set.
• Cut into squares.
• Serve on lettuce leaves.

BING CHERRY SALAD

Steps:

• Drain the pineapple juice and cherry water into a 2-cup measuring cup. Pour enough color to make 2 cups; discard the remaining soda. Pour the cola mixture into a saucepan.
• Bring the cola mixture to a boil over medium-high heat. Remove from heat, then stir in the pineapple, cherries, cream cheese, and cherry gelatin until gelatin dissolves, about 5 minutes. Pour mixture into a mold or glass baking dish. Refrigerate until set, about 3 hours.

MOM'S SECRET CHERRY JELL-O® SALAD

Steps:

• Dissolve gelatin completely in 2 cups hot water and pour into desired mold. Mix crushed pineapple, bananas, and 1 1/2 cup cold water into gelatin mixture; top with miniature marshmallows. Chill until firm.
• Whisk reserved pineapple juice, sugar, flour, and egg in a saucepan over low heat and cook, whisking constantly, until mixture almost comes to a simmer and becomes thick, about 5 minutes. Mix cream cheese into sauce, transfer to a large bowl, and cool to room temperature. Stir whipped topping into cream cheese mixture. Spread over gelatin. Chill thoroughly before serving.