5 Minute Pink Salad Food

PINK SALAD RECIPE

Steps:

• Mix cold water with gelatin and whisk until lump free. Set aside.
• Pour the crushed pineapple and juice into at least a 4-quart pot.
• Add the sugar and stir to combine. Bring pineapple and sugar to a boil.
• Once boiling pour the dissolved gelatin into the pot a stir into the pineapple until lump free.
• Remove the pot from the stove and using a hand mixer carefully beat the cream cheese into the pineapple until lump free.
• Cover with plastic wrap and refrigerate an hour or until cooled and thickened.
• Drain the cherries into a bowl reserving the juice. Roughly chop the cherries.
• Remove the cooled pot from the refrigerator. Stir the chopped cherries and the reserved cherry juice into the cooled ingredients in the pot.
• Fold the Cool Whip into the mixture. Transfer the ingredients to a 9 x 13-inch baking dish.
• Cover with plastic wrap and refrigerate at least 4 hours before serving. Overnight is best.
• Optional: Spread an 8 oz container of Cool Whip over the top and garnish with whole cherries.
• Makes 12 servings.

PINK SALAD

Steps:

• Drain pineapple and mandarin oranges.
• Add fruit to large mixing bowl.
• Add cottage cheese and cool whip. Stir until thoroughly mixed.
• Add in the dry Jello mix and stir thoroughly until the salad is a light pink color.
• Put in covered dish and chill for at least one hour in the fridge.
• When ready to serve garnish with pecans and cherries.

HEAVENLY PINK SALAD

Steps:

• Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping.
• Chill for several hours and top with crushed pecans if desired.