Really?  Weren’t you alive and eating in the 50’s and 60’s?  There was green jello with fruit cocktail…..and…..orange jello with grated carrots and canned pineapple.  And toppings.  We’re talking whipped cream, cream cheese and marshmallows.

Well, this cherry jello salad came from my Grandma Orabell.  She got it from a Better Homes and Gardens magazine.  My kids grew up with it.  They requested it for holidays and birthdays, pretty much anytime I asked “what shall we have for dinner?”  We just had it for Thanksgiving dinner, Christmas and New Year’s too.

I’m going to share the recipe with you.  Keep an open mind.  It’s worth trying.  But, don’t make fun because it is delicious first of all and because it embodies a lot of nostalgia and tender memories of my Grandma.

CHERRY SALAD SUPREME

1   3-oz. pkg. raspberry jello
1  21-oz. can cherry pie filling

1   3-oz. pkg. lemon jello
1   3-oz. pkg. cream cheese
1/3 cup mayonnaise
1   8 3/4-oz. can crushed pineapple
1/2 cup whipping cream
1   cup small marshmallows

Dissolve raspberry jello in 1 cup boiling water and stir in cherry
pie filling.  Turn into 9X9X2″ baking dish.  Chill til partially set.

Dissolve lemon jello in 1 cup boiling water.  Set aside.  In a separate
bowl, beat together the cream cheese and mayonnaise.  Gradually
add lemon jello and stir in undrained pineapple.  Whip cream and
fold into lemon mixture with marshmallows.  Spread on cherry
layer.  Chill til set.

I usually double the recipe and put it in a 9X13X2″ baking dish because there will be no leftovers otherwise.  The leftovers will not last long either.  Midnight refrigerator raiders take care of them.