Cherry Ribbon Salad

By 1For_Him

Ingredients

• 1 * 1 package (3 ounces) cherry gelatin
• 2-1/4 * 2-1/4 cups boiling water, divided
• 1 * 1 can (21 ounces) cherry pie filling
• 1 * 1 package (3 ounces) orange gelatin
• 1 * 1 can (8 ounces) crushed pineapple, undrained
• 1 * 1 cup whipped topping
• 1/3 * 1/3 cup mayonnaise
• 1/4 * 1/4 cup chopped pecans, optional

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

* Prep: 10 min. + chilling

* In a large bowl, dissolve cherry gelatin in 1-1/4 cups boiling water. Stir in pie filling. Pour into a 7-cup ring mold coated with cooking spray; refrigerate for about 1 hour or until thickened but not set.
* In a large bowl, dissolve orange gelatin in remaining boiling water. Stir in pineapple. Chill for about 1 hour or until thickened but not set.
* Combine the whipped topping, mayonnaise and pecans if desired; fold into orange mixture. Spoon over cherry layer. Refrigerate for at least 1 hour or until firm. Unmold onto a serving plate. Yield: 12 servings.


Nutrition Facts: 1 serving (1 slice) equals 184 calories, 6 g fat (2 g saturated fat), 2 mg cholesterol, 75 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.

Cherry Ribbon Salad published in Taste of Home April/May 2006, p37