ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Cherry Jello Delight (layered, using pineapple, pie filling and cream cheese)

Desserts - Puddings, Gelatin
CHERRY JELLO DELIGHT

FIRST LAYER:
2 boxes (3 oz. each) cherry jello
2 cups boiling water
3/4 cup cold water
1 (20 oz.) can crushed pineapple
1 (20 oz.) can cherry pie filling
TOP LAYER:
1 (8 oz.) pkg. fat free cream cheese, softened
1 (8 oz.) pkg. fat free sour cream
1/2 to 3/4 cup powdered sugar
1 tsp. vanilla (I use almond flavoring)

FOR THE FIRST LAYER:
Dissolve jello with the 2 cups boiling water and add the 3/4 cup cold water. Blend in pineapple with juice and the cherry pie filling. Pour in 13x9-inch dish and refrigerate until set.

FOR THE TOP LAYER:
Beat the fat free cream cheese, vanilla, sour cream and sugar. Spread on top of the jello mixture.

VARIATIONS:
I do change this around - use peach jello with peach pie filling, etc.

Makes 12 servings
From: Annie
MsgID: 3158130
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Recipe Can Happen Thursday - 05-07-1...
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
More recipes:

Room for Jello Recipes
"My version uses sweetened condensed milk rather than sour cream or yogurt because it tastes better and dissolves more smoothly." - From: Hello, Jell-O!
If the response you're looking for when you unveil your gelatin is, "Ohhhhh, it's so cute!" - From: Hello, Jell-O!
Using jello, whipped topping and maraschino cherries. - From: USA Rice
"JELL-O gelatin and fruit make this Waldorf wonderful." - From the recipe booklet: Jell-O Gelatin presents Holiday Favorites, 1986
Using cottage cheese, sour cream and bleu cheese. - From: The Joys of Jell-O Gelatin, General Foods Corporation, 1981
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Cherry Jello Delight (layered, using pineapple, pie filling and cream cheese)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!