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.
Christina Juarez in Elle Decor
2 weeks ago