It's Thanksgiving recipes and traditions today on Kelly's Korner "Show us your Life." I can't really believe that is actually November, but since the calendar doesn't lie and Turkey Day is only 3 weeks away here is my recipe and tradition.
Having this recipe at Thanksgiving Dinner is the tradition. Pink Salad is a congealed fruit salad recipe, that is just as good for breakfast the day after Thanksgiving as it is for the actual meal. Did I mention the final result is Pepto-Bismol pink:)
And though these types of recipes (congealed salads) usually remind me of my southern roots, this one came from my Italian grandmother.
8 oz of Whipping Cream
2 20 oz cans of Crushed Pineapple
2 8 oz blocks of Cream Cheese at room temperature
2 jars of Maraschino Cherries chopped
1 cup of Sugar
2 packages of Knox Unflavored Gelatin
Heat pineapple and sugar in a sauce pan until sugar is dissolved. Keep warm. Mix cream cheese and cherries together in mixer and set aside. In a small bowl, dissolve gelatin packages with 2 tablespoons of hot water and 2 tablespoons of the hot pineapple/sugar mixture. Mix well then add gelatin to pineapple/sugar mixture. Remove pineapple/sugar/gelatin from heat then add it to the cherries and cream cheese. Mix with mixer then add whipping cream. Pour into serving dish and congeal in refrigerator.
Eat, Watch & Be Merry
7 months ago