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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This colorful salad with its red and green layers is fun to serve for a festive dinner or brunch. It's been my family's favorite for many years- everyone loves the Jell-O and cream cheese combination. It goes with all kinds of entrees. Ingredients:
1 package (3 ounces) cherry gelatin |
3 cups boiling water, divided |
1 can (29 ounces) sliced pears, undrained |
1 package (3 ounces) lemon gelatin |
1 package (8 ounces) cream cheese, cubed and softened |
1 package (3 ounces) lime gelatin |
1 can (20 ounces) crushed pineapple |
Directions:
1. In a bowl, dissolve cherry gelatin in 1 cup boiling water. Drain pears, reserving 1 cup juice (discard remaining juice or save for another use). Stir pears and reserved juice into cherry gelatin. Pour into a 10-in. fluted tube pan or 3-qt. ring mold coated with cooking spray. Refrigerate until nearly set, about 1-1/4 hours.
2. In a bowl, dissolve the lemon gelatin in 1 cup boiling water; refrigerate until slightly thickened. Beat in the cream cheese until blended. Pour over the cherry layer.
3. In another bowl, dissolve lime gelatin in remaining boiling water. Drain pineapple well, reserving juice. Add enough water to juice to measure 3/4 cup. Stir pineapple and reserved juice into lime gelatin; spoon over lemon layer. Refrigerate until firm. Unmold onto a serving plate. Yield: 12 servings.
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