Recipe 1305 - Pink Salad
Recipe 1305 - Pink Salad
(by Pat Klase - friend)
1 - 12oz. Carnation evaporated milk (refrigerate overnight before
using) OR 1 - 8oz. Cool Whip
1 medium sized can Dole crushed pineapple (do not drain)
1 - 3oz. box cherry Jell-O
1 - 3oz. Philadelphia cream cheese (softened and cubed)
1/2 cup white sugar
15 maraschino cherries (drained and cut into pieces)
In a saucepan over medium heat add crushed pineapple/juice and
white sugar--stir and bring to a boil. Remove saucepan from heat--add
cherry Jell-O powder and stir. Add cream cheese and the cherry
pieces--stir until cream cheese is melted and mixture is smooth. Let
the mixture cool to room temperature. In a mixer add cold Carnation
milk--beat until it gets fluffy. Remove from mixer--add pineapple
mixture to the beaten milk mixture--stir. Pour mixture into a serving
bowl--refrigerate overnight before serving. Keep refrigerated. If using
Cool Whip instead of Carnation milk just fold it into the pineapple
mixture before refrigerating.
Continue to:
Other Recipes:
- 1378 - Salmon Loaf
- 1349 - Cream Cheese Eclair Cake
- 1362 - Springform Turtle Cheesecake
- 1287 - Baked Cabbage
- 1444 - Parmesan Chicken
- 1421 - Fried Cabbage
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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