Pink Molded Salad Food

MOLDED VEGETABLE SALAD

Steps:

• In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.

MOLDED STRAWBERRY SALAD

Steps:

• In a large bowl, dissolve gelatin in water. Add strawberries and pineapple. Strain, reserving liquid and fruit. Set aside 1 cup of the liquid at room temperature. , Pour fruit and remaining liquid into a 5-cup ring mold or 9-in. square pan that has been coated with cooking spray. Cover and refrigerate until set, about 1 hour. , Whisk sour cream and reserved liquid; pour over top of gelatin. Cover and refrigerate until set. , Slice and place on individual plates, or unmold onto a serving platter. Garnish with lettuce and strawberries if desired.

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.

PINK SALAD

Steps:

• Drain the maraschino cherries, reserving the juice. Set the juice aside. Chop the cherries in half. Set aside.
• Pour in some of cherry juice to the cream cheese and beat with a mixer. Keep adding juice until it reaches desired taste. (Use a bit more than you think is necessary, because the taste will be mellowed out a bit with the Cool Whip.).
• Stir in the cherry halves, pineapple, and pecans.
• Fold in the Cool Whip until mixed, and fold in the marshmallows until everything is well combined.
• Cover with plastic wrap and chill for at least an hour before serving.

PINK MOLDED SALAD

Steps:

• Add water to liquid from pineapple to make 2 cups liquid.
• Combine with sugar and bring to a boil.
• Dissolve Jell-O and marshmallows in boiling liquid.
• Chill until partially set.
• Stir in pineapple and cottage cheese.
• Fold in Cool Whip or 1 cup cream whipped.
• Put in mold.
• Chill overnight.

PINK JELLO MOLD

Steps:

• Dissolve jello in boiling water.
• Blend in cream cheese (or place in blender) Stir in pineapple and nuts.
• Fold in Cool Whip.
• Pour into jello mold.
• Place in fridge until firm.
• Dip into hot water a few seconds to loosen.
• Invert onto a plate.
• Ready to serve.

PINA COLADA MOLDED SALAD

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes., Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally. , Fold in the flaked coconut, nuts and reserved pineapple. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 3 hours or until firm. , To serve, unmold salad onto a platter. Fill the center with pineapple chunks and shredded coconut if desired.

MOLDED LIME-PINEAPPLE SALAD

Steps:

• Pour boiling water on gelatin in bowl, stir until gelatin is dissolved.
• Add enough water to reserved pineapple syrup to measure 1 cup; stir into gelatin. Chill until thickened but not set.
• Stir in pineapple.
• Pour into 4 to 6 individual molds or one 4-cup mold.
• Chill until firm.
• Place 2 servings on lettuce and top each with mayonnaise.
• Can also serve as a dessert by topping with whipped topping.

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.

PEPPERMINT PINK VALENTINE MOLD

Steps:

• In a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. In a medium bowl, beat together egg yolks and milk, add to gelatin mixture.
• Cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. Remove from heat and add peppermint extract or candy.
• Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.
• In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff and fold into gelatin mixture; fold in whipped cream.
• Turn into a 5-cup heart-shaped mold; chill until firm. Unmold and garnish with additional whipped cream, if desired; serve.

PERFECT PINK SALAD

Steps:

• Drain pineapple thoroughly.
• Mix all ingredients in a large bowl.
• Chill and serve.