Recipe: Lemon-Cherry Layered Salad (using cherry pie filling and cream cheese)

LEMON-CHERRY LAYERED SALAD

"A pretty salad for Thanksgiving or Christmas dinner."

1 (3 ounce) package cherry or raspberry gelatin mix
2 cups boiling water, divided use
1 (21 ounce) can cherry pie filling
1 (3 ounce) package lemon gelatin
1 (3 ounce) package cream cheese, softened
1/3 cup mayonnaise
1 (8 ounce) can crushed pineapple
1 cup miniature marshmallows (optional)
2 tablespoons chopped nuts
1/2 cup heavy whipping cream

Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in the cherry pie filling.

Pour into a 10-inch deep-dish pie plate. Chill until thickened partially.

Dissolve lemon gelatin in the remaining 1 cup boiling water; set aside.

Beat the cream cheese and mayonnaise together and stir in the unchilled lemon gelatin mixture to this. Blend in the undrained pineapple; set aside.

Whip heavy cream until soft peaks form. Fold into lemon mixture and add the marshmallows if desired.

Spread the lemon mixture on top of the cherry pie mixture that has been chilling. Sprinkle the chopped nuts over top and let chill until completely set.

Makes 10 servings
Source: Jo Anne Merrill