Double-Deck Congealed Salad

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ingredients
1 pkg. cherry gelatin
1 can bing cherries
1 pkg. cream cheese (8 oz.)
2 Tbsp. mayonnaise
1 pkg. lemon gelatin
1 can crushed pineapple (20 oz.)
method
Bottom layer:

Drain cherries completely, reserving juice. Dissolve cherry gelatin in 1/2 cup boiling water. Add juice from cherries and enough cold water (if needed) to make 1-1/2 cups liquid. When mixture is cooled but not set add cherries. Pour into 14- by 9-inch dish that is at least 2 inches deep and let congeal completely.

Center:

Thin cream cheese with mayonnaise and spread on bottom layer.

Top layer:

Drain pineapple completely, reserving juice. Dissolve lemon gelatin in 1/2 cup boiling water. Add pineapple juice and enough cold water (if needed) to make 1 cup liquid. When mixture is cooled but not set add pineapple. Allow mixture to become syrupy; pour into dish and chill until completely set.


15 servings : Sophia Sublett Martin

variation
  • Substitute apricot gelatin for the lemon gelatin

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