Patriotic Gelatin Fruit Salad

Fredda Rosenbaum


The combination of cherry pie filling and strawberry gelatin came about by accident. I began to prepare this recipe, but my strawberries weren't good. I substituted my regular recipe using canned cherry pie filling and the taste was scrumptious! Give it a try!

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6 oz
box of blueberry gelatin (2 small boxes)
6 oz
box of strawberry gelatin (2 small boxes)
1-2 c
fresh cleaned and rinsed blueberries
1 can(s)
prepared sweet cherry pie filling
8 oz
package of cream cheese
16 oz
frozen whipped topping (2 regular tubs)
1/2 c
powdered sugar
1 tsp
lemon juice


1The day before making the fruit gelatin, put the frozen whipped topping in the refrigerator to thaw. Also, put the cherry pie filling and the trifle bowl in the refrigerator to chill.
2Save a few blueberries for garnishing. Cherries and strawberries would also be excellent garnish!
3An hour before making the recipe, set the cream cheese out on the counter to reach room temperature.
4Make the blueberry gelatin as directed on the package except use 2 cups of boiling water and only 1 cup of cold water. Place the mixture in the refrigerator. When it is just beginning to congeal (consistency of egg white), stir in the fresh blueberries. Pour the blueberry mixture in the trifle bowl. Place it in the refrigerator to set.
5In the bowl of you stand mixer, beat the cream cheese until fluffy. Turn the mixer to low speed and gently add 8 ounces of frozen whipped topping. Don't over mix. Add the powdered sugar and lemon juice. Scoop the mixture in the trifle bowl on top of the blueberry layer when it has set.
6Once the cream cheese layer is firm, begin making the next layer.
7Make the STRAWBERRY gelatin using 2 cups of boiling water and only 1 cup of cold water. Chill until it begins to congeal. Then, stir in all the contents of the CHERRY PIE FILLING. Gently pour this mixture on top of the cream cheese layer.
8Once the cherry/strawberry layer is firm, top it with the rest of the whipped topping. Garnish with the reserved blueberries or cherries. Keep cold until serving.
9This recipe is good for 2-3 days in the refrigerator. It is a good idea to make it the day ahead of service.

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