Cherry Ribbon Salad
- 3 ounces cherry gelatin
- 2 1/4 cups boiling water, divided
- 21 ounces cherry pie filling
- 3 ounces orange gelatin
- 8 ounces crushed pineapple, undrained
- 1 cup whipped topping
- 1/3 cup mayonnaise
- 1/4 cup chopped pecans (optional)
- In a bowl, dissolve cherry gelatin in 1 1/4 cups boiling water. Stir in pie filling. Pour into a 7-cup rind mold coated with nonstick cooking spray; refrigerate until set but not firm, about 1 hour.
- Meanwhile,in a bowl, dissolve orange gelatin in remaining boiling water. Stir in pineapple. Chill until thickened but not set, about 1 hour.
- Combine the whipped topping, mayonnaise and pecans if desired; fold into orange mixture. Spoon over cherry layer. Refrigerate for at least 1 hour or until firm. Unmold onto a serving plate.
cherry gelatin, boiling water, cherry pie filling, orange gelatin, pineapple, mayonnaise, pecans
Taken from www.food.com/recipe/cherry-ribbon-salad-402160 (may not work)