Tuesday, June 4, 2013

Triple Cherry Congealed Salad

A Christmas favorite @ our house!

When looking for something to take for a covered dish meal or simply would like to share, this is the perfect dish. For one thing, this beautiful dish can be made up to two days ahead and serves 12+ people. 

Personally, I don't make this often for just the of us because it does make a huge amount of food. What I like to do is to divide the amounts between two 8- or 9-inch square dishes. I can share one with someone else and keep one for us.

Here is my recipe:
 2 cups boiling water
1 package black cherry gelatin
1 package cherry gelatin
1 large can crushed pineapple drained thoroughly
1 can Kroger brand cherry pie filling (gluten free)
1 cup nuts, coarsely chopped
1 8-ounce cream cheese, softened to room temperature
8 ounces sour cream
1/2 cup sugar

Here is how I put this recipe together.
1. Bring water to a rolling boil; pour both packages of gelatin into boiling water. Stir until completely dissolved. Add pineapple, pie filling & chopped nuts; mix well. Pour into a 9 x 12 dish. Chill until firm.

2. Place softened cream cheese, sugar and sour cream in large mixing bowl. Using an electric mixer, mix on high until thoroughly combined and smooth. "Ice" the top of the congealed layer by spreading cream cheese mixture evenly. Garnish with a few nuts in the middle of salad.

3. To serve, cut into squares; place on salad plate.

Servings: 12

Total Time: 2 hours and 20 minutes

Nutrition (per serving): 321 calories, 143 calories from fat, 16.6g total fat, 30.6mg cholesterol, 152.4mg sodium, 174.7mg potassium, 40.9g carbohydrates, 1.1g fiber, 25g sugar, 4.4g protein.

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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