Lemon-Cherry Layered Salad Recipe

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Lemon-Cherry Layered Salad Ingredients

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A Recipe for
Lemon-Cherry Layered Salad

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There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

This is a recipe for Lemon-Cherry Layered Salad from the recipe cookbook of Recipes-to-go (Fruit)

Sex is good, but not as good as fresh, sweet corn.
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The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them.
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Lemon-Cherry Layered Salad

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress
Gelett Burgess, 'Look Eleven Years Younger' (1937).

Lemon-Cherry Layered Salad Directions

3 oz cherry or raspberry gelatin
: mix
1 c boiling water
21 oz cherry pie filling
3 oz gelatin -- lemon
1 c boiling water
3 oz cream cheese
1/3 c mayonnaise
8 oz crushed pineapple
1 c marshmallows -- optional
2 TB nuts -- chopped
1/2 c heavy whipping cream

Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in
the cherry pie filling. Pour into a 10-inch deep-dish pie plate.
Chill until thickened partially. Dissolve lemon gelatin in 1 cup
boiling water. Beat the cream cheese and mayonnaise together and stir
in the unchilled lemon gelatin mixture to this. Blend in the
undrained pineapple. Whip 1/2 cup whipping cream until soft peaks
form. Fold into lemon mixture and add the marshmallows if desired.
Spread this mixture on top of the cherry pie mixture that has been
chilling. Sprinkle the chopped nuts over top and let chill until
completely set.

Recipe By : Jo Anne Merrill

Serves: 10

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Lemon-Cherry Layered Salad Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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