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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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My daughter, Katherine Beth, has requested that her grandmother, Thelma Bell, make this sweet rick gelatin salad with its fluffy topping for every family get-together. So when she and Patrick Althouse planned their nuptials, this delightful salad was part of the bountiful potluck buffet. Ingredients:
2 packages (6 ounces each) strawberry gelatin |
3 cups boiling water |
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed |
1 can (20 ounces) crushed pineapple, undrained |
1 cup chopped pecans |
1/2 cup chopped maraschino cherries |
topping: |
1 package (8 ounces) cream cheese, softened |
1 jar (7 ounces) marshmallow creme |
1 carton (8 ounces) frozen whipped topping, thawed |
fresh strawberries and mint |
Directions:
1. In a large bowl, dissolve gelatin in boiling water. Stir in strawberries and pineapple. Refrigerate until partially set.
2. Stir in pecans and cherries. Transfer to a 13-in. x 9-in. dish. Chill for 2 hours or until firm.
3. For topping, in a small bowl, beat cream cheese and marshmallow creme just until combined; fold in whipped topping. Spread over salad. Chill for several hours or overnight. Cut into squares. Garnish with strawberries and mint. Yield: 16-20 servings.
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