Do-Ahead Salad Dessert Recipe
Ingredients
| 1 lb. 14 oz. can fruit cocktail | ||
| 1 cup liquid from fruit and water | ||
| 3 oz. pkg. raspberry Jello | ||
| 8 oz. pkg. cream cheese, room temperature | ||
| Mayonnaise | 1/3 Cup (16 tbs) | |
| 1 cup pecan halves or other chopped nuts | ||
| Maraschino cherries | 20 , quartered | |
| 2 cups miniature marsh mallows | ||
| Whipping cream | 1 Pint, Whipped | |
Directions
Line a large loaf pan (9x5x3) or 3 small pans (7 7/8 x3 5/8 x2 1/4) with quilted aluminum foil leaving a 3 1/2 overhang on all sides.
Drain fruit cocktail; measure syrup and add water as needed to make 1 cup.
Bring liquid to a boil; add to gelatin and stir until it melts.
Chill until mixture becomes thick and syrupy.
Beat cream cheese; add salad dressing and gelatin and beat until free of lumps.
Fold in nuts, fruits, marshmallows and whipped cream.
Spoon into large or small pans as desired.
Freeze.
Lift frozen salad out of pans by pulling upon foil extensions.
Serve or wrap securely in aluminum foil, label, date and store in freezer.
Drain fruit cocktail; measure syrup and add water as needed to make 1 cup.
Bring liquid to a boil; add to gelatin and stir until it melts.
Chill until mixture becomes thick and syrupy.
Beat cream cheese; add salad dressing and gelatin and beat until free of lumps.
Fold in nuts, fruits, marshmallows and whipped cream.
Spoon into large or small pans as desired.
Freeze.
Lift frozen salad out of pans by pulling upon foil extensions.
Serve or wrap securely in aluminum foil, label, date and store in freezer.
Chef
