Pink Salad

This salad is pretty served with greens and sliced crabapples around
it. Holidays were not complete for the family without Pink Salad.

Ingredients:

1 large can fruit cocktail, well drained, reserving syrup
3 ounce package strawberry Jello
8 ounce package cream cheese, room temperature
1/3 cup salad dressing
20 maraschino cherries, quartered
2 cups miniature marshmallows
1 pint whipping cream, whipped

Preparation:

Line 1 large loaf pan or two small ones with foil, leaving 1 1/2-inch
overhang on all sides.

Drain fruit cocktail thoroughly, reserving syrup, measure syrup and
add water to make one cup. Bring liquid to boil, add to gelatin,
stirring until dissolved.

Chill mixture until slightly thickened and syrupy. Beat cream cheese
until fluffy, add salad dressing and gelatin, and beat until smooth
and free of lumps.

Fold in fruit, marshmallows and whipped cream. Spoon into prepared
pan. Freeze. Lift frozen salad out of pan and peel off foil.

Source: Chef2Chef Forum Member, Chef Jean Denham, CC


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