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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 18 |
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This is my mother's gelatin salad that she always made for holidays - my sisters and I have continued this tradition since 1968. Please do not leave out the extra sharp cheddar cheese - the cheese makes this salad! Cook time is the approximate chill time. The number of servings is also approximate. This is pretty served in a trifle bowl, or a large clear glass bowl. - NOTE: 1/3 cup sour cream can be folded-in with the cool whip to make the fruit salad less sweet - Ingredients:
1 cup pecans (toasted and chopped) |
2 (3 ounce) packages orange flavor gelatin (can be sugar free) |
1 (8 ounce) can crushed pineapple (drained ' save juice) |
2 cups miniature marshmallows |
1 1/4 cups extra-sharp cheddar cheese (freshly grated ' do not omit cheese) |
1 (8 ounce) can mandarin orange segments (drained ' save juice) |
1 cup maraschino cherry (drained and chopped) |
1 cup flaked coconut |
1 (8 ounce) carton cool whip (can be fat free) |
1/3 cup sour cream (to cut the sweetness) (optional) |
Directions:
1. Stirring constantly, toast pecans in a dry medium-hot iron skillet until fragrant! Be careful not to scorch them! Set aside to cool, then chop!
2. Add water to saved fruit juices to make 2 cups; bring to boil and dissolve gelatin.
3. Add 2 cups cold water and cool until partially set.
4. Add all ingredients EXCEPT cool whip.
5. When thickened but not completely set, fold sour cream into cool whip, then into jello-fruit mixture until well combined.
6. Pour into a pretty clear glass bowl, or trifle bowl ~ this makes a large amount!
7. Chill for several hours before serving.
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