Cherry-Cherry Jell-O Salad

If you like Cherries, you will love this salad! It is fruity and light, and every bite will leave you craving for more. I'm excited to hear your feedback.


















Cherry-Cherry Jell-O Salad
by Carol Ann

2 small boxes (3 oz) Cherry Jell-O
3 cups boiling water, separated
1 cup ripe bananas (2 large); mashed
5 tsp Granulated Sugar
3/4 cup Whipped Cream (sub: Cool Whip Topping)
1/2 cup Cream Cheese; softened
1/4 cup Crushed Pineapple; drained and packed
1/4 cup ( 1 stalk) fresh celery; diced small
2 tbs Maraschino Cherries; diced
1 tbsp pecans; chopped (optional)

Bottom layer:
Stir 1-1/2 cups boiling water into one small box (3 oz) Cherry Jell-O, and continue stirring until completely dissolved. Cover and refrigerate until almost set.

In large bowl, beat 5 tsp sugar into mashed bananas, on high setting. Set aside. In separate large bowl, beat whipped cream into softened cream cheese, until well blended. Beat banana mixture into whipped cream mixture and beat until well blended and smooth. Set aside.

Beat thickened Jell-O until smooth. Add smooth Jell-O into banana mixture and beat on medium setting until well blended and smooth. Immediately pour this mixture into the bottom of a 9" x 12" glass dish. Cover dish with plastic wrap and refrigerate until firmly set (3 hours or overnight).

Top layer:
Stir remaining 1-1/2 cups boiling water into small box (3 oz) Cherry Jell-O, and continue stirring until completely dissolved. Refrigerate until almost set. Meanwhile, drain pineapple. Blot with paper towel until all remaining juice has been absorbed. Drain cherries, then blot with paper towel until all remaining juice has been absorbed. Dice cherries and fresh celery then add both to pineapple. Mix well and set aside. Beat thickened Jell-O until smooth, then add crushed pineapple, diced cherries, and diced celery. Beat on low setting until fruit and celery is evenly distributed. Add chopped nuts (if desired), and mix well (optional).

Immediately pour mixture over bottom layer, and distribute evenly with a spatula. Cover dish with plastic wrap, and refrigerate until firmly set, and ready to serve. (3 hours to overnight.) Serve with additional whipped cream and/or garnish with fresh mint leaf.

18 servings

Lime Cheese Salad

Recipe for 'Lime-Cheese Salad' coming soon!

Cherry Lime Salad

Recipe for 'Cherry-Lime Salad' coming soon!

Mandarin-Pineapple Jello Salad

I really like this salad. The problem is, everybody else likes it just as much as I do...so it doesn't last long at my house. The only way I can be sure to get a second helping, is to double the recipe, and make four layers instead of just two...as shown in the photo below.
















by Verlie Cox


1 large box Orange Gelatin
1½ cups boiling Water
1 cup cold Water
1 large can (20 oz) Crushed Pineapple, drained
1 small can Mandarin Orange Slices, drained
1 large Banana, diced
1 cup Whipped Cream (sub: Cool Whip)

In bowl, stir 1½ cups boiling water into Orange Jello, until Jello has completely dissolved. Add 1 cup cold water and mix well. Set aside.

In medium bowl, combine Mandarin Orange Slices, diced banana, and crushed pineapple, and mix well. Evenly spoon mixed fruit on the bottom of mold or serving dish. Immediately spoon two-thirds of the Jello mixture on top of mixed fruit, and refrigerate until set. Also refrigerate the remaining one third of the Orange Jello mixture, until just beginning to set.

When the remaining Jello mixture is almost set, add 1 cup Whipped Cream and beat with hand mixer, on high setting, until well blended. Pour whipped cream mixture over the top of the fruit mixture, and spread evenly. Cover mold or dish with plastic wrap, and return dish to the refrigerator, until firm and well set. Serve alone or over a bed of lettuce.

6-8 servings

Pistachio Salad

by Carol Ann

2 small boxes Pistachio Instant Pudding & Pie Filling
2 cans (20oz) Crushed Pineapple, in juice (do not drain)
2 cup Mini Marshmallows (Jet Puffed)
1 cup, plus 1 tbsp, Pecans; chopped and separated
3 cup (8oz) Cool Whip, thawed

In large bowl; combine both boxes of dry Jello Pudding, pineapple (with juice), and 1cup chopped pecans, and mix well. Gently stir in 2 cups of the Cool Whip until well mixed. Refrigerate for 1 hour, or until almost firm. Fold in marshmallows and stir just until mixed. Refrigerate again until firmly set. Top with remaining Cool Whip and sprinkle with 1 tbsp chopped Pecans. Refrigerate until ready to serve.

10-12 servings

Pineapple Jello Salad

by Verlie Cox

1 small box Lime Jello
1 cup boiling water
1 package (3 oz) Cream Cheese
3 tbsp cold water
½ pint Whipping Cream, whipped
1 cup Crushed Pineapple, drained
1 cup Celery, diced small

Step 1- Combine in medium bowl; box of Lime Jello and 1 cup boiling water, and stir until Jello is completely dissolved . Refrigerate until mixture just begins to thicken. Beat mixture until foamy, and set aside.

Step 2- Combine in small bowl; Cream Cheese and 1 tbsp cold water. Beat with and mixer on high setting until mixture is smooth and creamy. Add to gelatin mixture and beat well. Whip whipping cream until stiff peaks, and add to cream cheese mixture. Fold in crushed Pineapple, then diced celery. Stir gently until well blended. Refrigerate until chilled and firmly set. Serve alone or on top of bed of lettuce.

6-8 servings

Ribbon Jello Salad

This Jello salad is my favorite, and nobody knows how to make it like my sister, Kathy. She was a great cook long before she started her own catering business. And she just got better with practice. It’s my pleasure to share this recipe with you. And I know Kathy will be proud to know it has been included with recipes that are considered, 'the best'.

Ribbon Jello Salad
In honor of my sister, Kathy Saleen

1 medium can Crushed Pineapple
1 lg (8oz) pkg Cream Cheese
2 small boxes Lime Jello
1 small box Raspberry Jello
1 Pkg Mini-Marshmallows (10oz)
1 cp Best Foods Mayonnaise
1 small tub Cool Whip

Step 1- Prepare 1 box Lime Jello, as directed on package, and pour into glass dish (9"x13"x2"). Chill in refrigerator until firmly set.

Step 2- When jello mixture is set; cream together Cream Cheese and Mayonnaise in a medium size bowl until well blended. Set aside.

Step 3- Drain pineapple juice from Crushed Pineapple into 2 cup measuring container and add cold water until combined level reaches 2 full cups. Pour into small saucepan and bring to a full boil. Immediately add the 2nd box of Lime Jello and entire package of marshmallows, and stir until marshmallows melt and mixture becomes thick and creamy. Stir marshmallow mixture into Cream Cheese/Mayonnaise mixture until well blended, and pour over 1st layer of Lime Jello. Cover with plastic wrap and chill until firmly set.

Step 4- Prepare box of Raspberry Jello, as directed on package, and pour over 2nd layer. Cover with plastic wrap and refrigerate overnight. Top with Cool Whip and serve. Very good!

Optional: Add chopped celery or chopped walnuts/pecans to the 2nd layer (Cream Cheese & Pineapple mixture).

8-12 servings