Quick and Easy Cherry Bread
INGREDIENTS:
3 oz Raspberry Gelatin (1 1/3 c Mayonnaise
-Package) 8 oz Crushed Pineapple With Juice
1 c Boiling Water -(1 Can)
21 oz Tart Cherry Pie Filling 1/2 c Heavy Cream, Whipped
3 oz Lemon Gelatin (1 Package) 1 c Miniature Marshmallows
1 c Boiling Water 2 tb Nuts, Chopped
4 oz Cream Cheese, Softened
3 oz Raspberry Gelatin (1 1/3 c Mayonnaise
-Package) 8 oz Crushed Pineapple With Juice
1 c Boiling Water -(1 Can)
21 oz Tart Cherry Pie Filling 1/2 c Heavy Cream, Whipped
3 oz Lemon Gelatin (1 Package) 1 c Miniature Marshmallows
1 c Boiling Water 2 tb Nuts, Chopped
4 oz Cream Cheese, Softened
Again, this uses the canned pie filling for speed. If you wish, you can make your own filling.
Makes 12 Servings
Dissolve the raspberry gelatin in 1 cup of boiling water. Stir in the tart cherry pie filling. Pour into a 9 X 13-inch pan and let set until firm. Dissolve the lemon gelatin in 1 cup of boiling water. Beat the cream cheese and mayonnaise together until well blended. Gradually add the lemon gelatin. Stir in the pineapple and juice then add the whipped cream and marshmallows to the gelatin mixture. Spread on top of the cherry gelatin mixture. When set, sprinkle with the nuts and serve. Use a lettuce leaf if serving as a salad.
Makes 12 Servings
Dissolve the raspberry gelatin in 1 cup of boiling water. Stir in the tart cherry pie filling. Pour into a 9 X 13-inch pan and let set until firm. Dissolve the lemon gelatin in 1 cup of boiling water. Beat the cream cheese and mayonnaise together until well blended. Gradually add the lemon gelatin. Stir in the pineapple and juice then add the whipped cream and marshmallows to the gelatin mixture. Spread on top of the cherry gelatin mixture. When set, sprinkle with the nuts and serve. Use a lettuce leaf if serving as a salad.