Pink Salad Recipes

5-MINUTE PINK SALAD

5-Minute Pink Salad image

A super quick and easy Pink Salad made with cherry and pineapple. This salad is such a delicious treat that the whole family will love.

Provided by Blair Lonergan

Categories Side

Time 5m

Number Of Ingredients 4

Ingredients

1 (14 ounce) can sweetened condensed milk (I used fat free, but any type will work)
1 (21 ounce) can cherry pie filling
1 (20 ounce) can crushed pineapple, well drained
1 (8 ounce) container frozen whipped topping (I used Sugar Free Cool Whip, but any similar variety will work), thawed

Steps:

Make sure that your whipped topping is completely thawed (by placing it in the refrigerator overnight). Also make sure that your pineapple is very well drained. I like to put the pineapple in a mesh colander and then squeeze it dry with a towel.
In a large bowl, stir together condensed milk, cherry pie filling, and drained crushed pineapple. Gently fold in the whipped topping just until combined.
Cover and refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 /2 cup, Calories 183 kcal, Carbohydrate 40.3 g, Protein 3.2 g, Fat 1.8 g, SaturatedFat 1.8 g, Sodium 45.6 mg, Fiber 0.6 g, Sugar 22.4 g

PINK SALAD RECIPE

Pink Salad Recipe image

Only 15 minutes to make this old fashioned Pink Salad recipe is served as a side dish or dessert recipe. Unlike the Pink Fluff recipe, this Pink Salad recipe is made with gelatin, maraschino cherries, cream cheese, and cool whip topping. It can be served fluffy or frozen for a brightly colored holiday recipe.

Provided by Arlene Mobley - Flour On My Face

Categories Dessert

Time 15m

Number Of Ingredients 7

Ingredients

1 envelope Knox gelatin
1/4 cup cold water
20 oz can crushed pineapple (undrained)
1/2 cup sugar
8 oz cream cheese (cut into pieces, room temp)
16 oz jar maraschino cherries and juice (do not discard the juice, (put a couple aside if you would like to use them as a garnish.))
8 oz container Cool Whip topping (another 8 oz container for topping if using)

Steps:

Mix cold water with gelatin and whisk until lump free. Set aside.
Pour the crushed pineapple and juice into at least a 4-quart pot.
Add the sugar and stir to combine. Bring pineapple and sugar to a boil.
Once boiling pour the dissolved gelatin into the pot a stir into the pineapple until lump free.
Remove the pot from the stove and using a hand mixer carefully beat the cream cheese into the pineapple until lump free.
Cover with plastic wrap and refrigerate an hour or until cooled and thickened.
Drain the cherries into a bowl reserving the juice. Roughly chop the cherries.
Remove the cooled pot from the refrigerator. Stir the chopped cherries and the reserved cherry juice into the cooled ingredients in the pot.
Fold the Cool Whip into the mixture. Transfer the ingredients to a 9 x 13-inch baking dish.
Cover with plastic wrap and refrigerate at least 4 hours before serving. Overnight is best.
Optional: Spread an 8 oz container of Cool Whip over the top and garnish with whole cherries.
Makes 12 servings.

Nutrition Facts : ServingSize 1 Serving, Calories 232 kcal, Sugar 35 g, Sodium 78 mg, Fat 9 g, SaturatedFat 6 g, Carbohydrate 37 g, Fiber 2 g, Protein 3 g, Cholesterol 21 mg

PINK SALAD

Pink Salad image

If you want to make a nice fluffy sweet pink salad, this will do it. It has fruit and just the right amount of fluff to make it super tasty.

Provided by Rachel Norman

Categories Dessert Salad

Time 1h30m

Number Of Ingredients 7

Ingredients

16 oz container cottage cheese
8 oz Cool Whip
14 oz Mandarin Oranges (drained)
20 oz Crushed pineapple (drained)
3 oz box red jello (dry)
Pecans (as desired)
16 oz Jar Maraschino Cherries

Steps:

Drain pineapple and mandarin oranges.
Add fruit to large mixing bowl.
Add cottage cheese and cool whip. Stir until thoroughly mixed.
Add in the dry Jello mix and stir thoroughly until the salad is a light pink color.
Put in covered dish and chill for at least one hour in the fridge.
When ready to serve garnish with pecans and cherries.

Nutrition Facts : Calories 200 kcal, Carbohydrate 40 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 187 mg, Fiber 2 g, Sugar 35 g, UnsaturatedFat 2 g, ServingSize 1 serving

PINK SALAD

Pink Salad image

This has been my family's favorite salad for Thanksgiving and Christmas dinners since I was little. It was originally called Lime Party Salad and my mom got it out of the Betty Crocker Picture Cookbook in the early 60's. My mom made it with cherry Jello and my little brother names it "Pink Salad".

Provided by Lavender Lynn

Categories Pineapple

Time 45m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

1/4 lb regular sized marshmallows (approx. 16)
1 cup milk
1 (3 ounce) package cherry Jell-O
6 ounces cream cheese
1 (20 ounce) can crushed pineapple, undrained
1 cup whipping cream, whipped
2/3 cup mayonnaise

Steps:

Melt marshmallows and milk in top of double boiler.
Pour hot mixture over 1 pkg Jello. Stir until dissolved.
Stir in cream cheese. Stir until cream cheese dissolves.
Add pineapple. Let mixture cool.
Blend in whipped cream and mayonnaise gently.
Chill until firm.

Nutrition Facts : Calories 179.5, Fat 13, SaturatedFat 6.3, Cholesterol 36.8, Sodium 123, Carbohydrate 15.2, Fiber 0.3, Sugar 10.2, Protein 1.8

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