Recipe: Cherry Salad Supreme, Christmas Salad, and Cranberry Salad (3 layer jello salads)

CHERRY SALAD SUPREME

1 (3 oz.) pkg. cherry Jello
1 cup water
1 can cherry pie filling
1 (3 oz.) pkg. lemon Jello
1 cup water
1 (3 oz.) pkg. cream cheese, softened
1/3 cup mayonnaise
1 (21 oz.) can crushed pineapple
1/2 cup whipped topping
1 cup mini marshmallows
2 tbsp. chopped nuts (optional)

Dissolve cherry Jello in 1 cup boiling water. Stir in pie filling. Pour in 9x9-inch pan and chill until set.

Dissolve lemon Jello in 1 cup boiling water.

Beat cream cheese and mayonnaise together. Add to lemon Jello. Stir in pineapple, juice and all. Fold in Cool Whip and marshmallows. Pour this over the cherry layer. Sprinkle nuts on top.

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CHRISTMAS SALAD

FIRST LAYER:
1 (3 oz.) pkg. lime Jello
SECOND LAYER:
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. cream cheese, softened
1/2 pint heavy cream, whipped
1 cup chopped nuts
1 (8 oz.) can crushed pineapple
1 cup miniature marshmallows
THIRD LAYER
1 (3 oz.) pkg. cherry Jello

FIRST LAYER:
Mix lime Jello as directed on package. Pour into dish. Allow to thoroughly set.

SECOND LAYER:
Mix 1 cup hot water with lemon Jello. Add cream cheese and stir to melt thoroughly. Add 1 cup cold water. Stir in whipped cream, chopped nuts, pineapple, and marshmallows. Pour over first layer. Let second layer set.

THIRD LAYER:
Mix cherry Jello as directed on package. Cool and pour over top of second layer. Let third layer set.

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CRANBERRY SALAD

2 pkgs. (3 oz. each) cherry Jello
1 1/4 cups boiling water
1 can jellied cranberry sauce
1 (8 oz.) can crushed pineapple with juice
1/2 cup finely diced celery
1/2 cup chopped nuts
1 (8 oz.) pkg. cream cheese
3 to 4 tbsp. mayonnaise

Mix together Jello, water, cranberry sauce and pineapple. Add celery and nuts. Form half of mixture into pan to set, forming a bottom layer about 1-inch deep.

Soften cream cheese and mix with mayonnaise. Spread over the hardened mixture.

Pour the remaining Jello mixture over the top. Refrigerate until set.