Cherry Pineapple Fruit Salad Food

CHERRY & PINEAPPLE FRUIT SALAD

Steps:

• Carefully cut a whole pineapple in half lengthwise, cutting through the top without destroying it.
• Scoop out the center of the pineapple, removing as much as possible, yet leaving the remaining pineapple shell as a "bowl".
• Toss the fruit chunks and cherries in a separate bowl, then spoon into the pineapple until heaping.
• Serve immediately.

CHERRY PINEAPPLE SALAD

Steps:

• In a large bowl, dissolve gelatin in water. Drain fruits, reserving enough cherry and pineapple juices to measure 2-1/2 cups; add to gelatin with lemon juice. Set fruits aside., Divide gelatin mixture in half. Set aside one portion of gelatin at room temperature; chill the other portion until partially set. Fold pineapple into chilled gelatin; pour into a 13x9-in. dish. Chill until almost firm. , In a small bowl, beat the cream, mayonnaise, cream cheese and salt until light and fluffy. Spread over chilled gelatin layer. Refrigerate until firm. Chill reserved gelatin mixture until partially set. Fold in cherries and nuts; spread over cream cheese layer. Chill for at least 3 hours.

CHERRY-PINEAPPLE SALAD

Steps:

• Mix cherry jello with one cup boiling water. Add cherry pie filling and stir.
• Pour in 9x9x2 inch pan; chill until firm.
• Mix lemon jello with one cup boiling water. Add crushed pineapple.
• Beat cream cheese and mayonnaise together; add to lemon mixture.
• Whip the cream; add to lemon mixture.
• Pour over cherry mixture.
• Chill until firm.

MOLDED CHERRY-PINEAPPLE SALAD

Steps:

• In a medium saucepan, dissolve gelatin in cold water. Add pineapple, cream cheese, sugar and juices; cook over medium heat, stirring often, until cream cheese is melted and gelatin is dissolved. Chill until syrupy. Fold in cream and cherries. Pour into an oiled 6-cup mold. Chill until firm.

CREAM CHEESE CHERRY PINEAPPLE FLUFF

Steps:

• In a large mixing bowl, using an electric hand mixer, beat cream cheese until fluffy.
• Add about 1/4 to 1/3 of the sweetened condensed milk; beat until smooth, scraping side of bowl, as needed.
• Add remainder of sweetened condensed milk; beat until smooth.
• Mix in whipped topping, until just combined.
• Using a large spoon or spatula, stir in the drained pineapple, cherry pie filling and mini-marshmallows, until well combined.
• Cover and refrigerate until served. Best if chilled at least 2-3 hours. May be made a day or two ahead.

FRESH PINEAPPLE FRUIT SALAD

Steps:

• Cut pineapple, lengthwise into quarters.
• Cut away and discard core.
• Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl.
• Cut pineapple into chunks and combine with remaining ingredients, except lime wedges, in a bowl.
• Gently toss and chill if desired.
• Serve fruit salad in a pineapple shell topped with lime garnish.

CHERRY PINEAPPLE FLUFF

Steps:

• In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.
• Put in small decorative dessert dishes or stemmed wine glasses.
• Chill in the refrigerator at least 2 hours before serving.
• NOTE: You could even use your favorite sauce to top. Or decadently use REAL whipped cream!