CHEERY BING CHERRY SALAD
|1||small package black cherry gelatin|
|1||flat can crushed pineapple, drained (reserve juice)|
|1||large can sweet pitted cherries (bing cherries), drained (reserve juice)|
|1 c||boiling water|
|1 c||pineapple-cherry juice|
|1/2 Tbsp||knox gelatin, dissolved in 1/4 cold water|
|1||small package cream cheese, softened|
|1 c||pecans, toasted and finely chopped|
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DirectionsI drain the pineapple and cherries and put juice and fruits in refrigerator so they are nice and chilled when it comes time to add them to gelatin.In heat-resistent bowl, dissolve black cherry gelatin in boiling water. Add Knox gelatin which has been softened in 1/4 cup cold water. Stir to dissolve.Add chilled pineapple-cherry juice and chilled pineapple and cherries. Stir to combine. Place in (I use an oblong) dish. Slightly thicken in refrigerator.Mix mayonnaise, softened cream cheese and nuts until fully incorporated. Shape into balls and place into gelatin. Refrigerate until firm.