Recipe
Salad
Cherry Salad Supreme
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (3 oz) pkg raspberry Jell-O | ||
| 2 c. boiling water, divided | ||
| 1 (21 oz) can cherry pie filling | ||
| 1 (3 oz) pkg lemon Jell-O | ||
| 1 (3 oz) pkg cream cheese, softened | ||
| 1 (8.75 oz) can crushed pineapple, undrained | ||
| 1 (8 oz) container Cool Whip whipped topping, thawed | ||
| chopped nuts and chopped maraschino cherries, optional |
Directions
- Dissolve raspberry Jell-O in 1 cup boiling water. Add cherry pie filling. Pour into a glass 9-inch-square baking dish. Chill until set.
- Dissolve lemon Jell-O in remaining 1 cup boiling water. Beat in cream cheese. Stir in undrained pineapple. Pour over raspberry gelatin. Chill until set.
- Top with Cool Whip. Add cherries and nuts, if desired.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 50mg
- Total Carbohydrates: 25g
- Protein: 1g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 6%
0%
Iron 2%
0%
Calcium 2%