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Cherry-Cream Cheese Layered Gelatin Salad

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“From Betty Crocker Thanksgiving Magazine”
READY IN:
3hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 (3 ounce) boxes cherry gelatin
  • 1 12 cups boiling water
  • 2 cups frozen unsweetened cherries
  • 2 (8 ounce) cans crushed pineapple in juice, undrained
  • 12 cup honey nut cream cheese (from 8 oz. container)
  • 1 leaf lettuce leaf, if desired

Directions

  1. In large bowl, dissolve gelatin in boiling water, stirring constantly. Stir in frozen cherries until thawed. Stir in pineapple.
  2. Into ungreased 8 inch square glass baking dish, pour about half of the gelatin mixture. Refrigerate 30 to 45 minutes or until set.
  3. Drop cream cheese by small spoonfuls over set gelatin mixture; carefully spread to cover. Pour remaining gelatin mixture over top.
  4. Refrigerate at least 2 hours until set.
  5. Cut into squares.
  6. Serve on lettuce leaves.

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