PINK SALAD RECIPE
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
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
PEPPERMINT PINK VALENTINE MOLD
Don't throw out those Christmas candy canes they will come in handy with this recipe. This recipe can be easily doubled.
Provided by bluebayou
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Yield 6
Number Of Ingredients 8
Steps:
- In a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. In a medium bowl, beat together egg yolks and milk, add to gelatin mixture.
- Cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. Remove from heat and add peppermint extract or candy.
- Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.
- In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff and fold into gelatin mixture; fold in whipped cream.
- Turn into a 5-cup heart-shaped mold; chill until firm. Unmold and garnish with additional whipped cream, if desired; serve.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 19.8 g, Cholesterol 88.3 mg, Fat 8.8 g, Protein 5.2 g, SaturatedFat 5 g, Sodium 101.7 mg, Sugar 19.2 g
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