Set Cherry Salad

One of my favorite salads is called Set Cherry Salad. A yummy Jell-O concoction found in a church cookbook. (I don't put the nuts on.)

Set Cherry Salad 
Pg. 24 of Our Favorite Recipes compiled by Spanish Fork, Utah 18th Ward Relief Society (1989). Submitted by Julie Jenkins

Salad
2 small packages Cherry Jell-O
3 cups hot water
1 can cherry pie filling
¼ tsp salt
½ tsp almond flavoring   

Topping
12 large marshmallows
3 oz. cream cheese
1 cup whipping cream
½ cup chopped pecans

        Dissolve Jell-O powder in hot water. Add salt, almond extract and pie filling. Place in an 8x8 inch pan. Chill until set.
         When the salad has set, whip the cream and set aside. Then melt marshmallows on the lowest heat on the stove, stirring frequently. When the marshmallows are nearly all melted, in a microwave safe bowl, warm cream cheese for 10 seconds, and then stir vigorously. Microwave for another 10 seconds and stir again until no lumps are left. Add marshmallows in to the bowl of cream cheese and mix until smooth. Cool. 
        Add the cooled marshmallow mixture into the whipped cream. Spread over Jell-O and sprinkle with nuts.

 

Tasty Tuesday: Pineapple Fluff Salad

While I know it says salad, this delicious concoction could easily be classed as a dessert.
Made with cream cheese and French Vanilla pudding, it is a rich and creamy, sweet dish of yummy!

This recipe is courtesy of my dear friend Becki Johnson. She brought it to a get together and I loved it. ( I am a sucker for sweets!)

The first time I made it, I did not have coconut. It was still great. Last week I took dinner to a friend with a new baby and I was supposed to take Almost Oreos for dessert, but they did not work well. They were flat and had crumbs of cake mix all over the place. The next try, Chocolate Chip Blonde Brownies, were more of a Brunette, thanks to my missing the timer going off, so this is what went as a backup for dessert. (I also did take the brownies.)

Pineapple Fluff Salad - Becki Johnson

2- 8oz packages cream cheese (room temp)
1 large box FRENCH vanilla pudding
1 small can of pineapple tidbits (drained, set aside juice)
1 to 2 Cups pineapple juice (from tidbits can + regular can of juice)
1 to 2 packages Cool Whip
Small marshmallows
Coconut (if desired)

Mix cream cheese and dry pudding mix with mixer. Then slowly add pineapple juice until it reaches the consistency of sour cream.  Then fold in cool whip, pineapple tidbits, and marshmallows.  Add coconut if desired.
Cover and refrigerate for 3 hours before serving.
ENJOY!!