Tuesday, March 19, 2013
Pink Jello Salad
Doesn't this look perfect for spring, so full of bright colors?! Yeah, too bad we're still dealing with snow, blowing winds and cold temps. We'll get there....one of these days. Over the weekend however, the temps were in the upper 30's and when that happens, us Iowans take advantage and bust out of grills. We always have Sunday dinner with my family; this week we grilled hamburgers and brats, we also had a nice spread of salads to go along with. You'd think it was an ordinary summer day.
I found this recipe in Trisha Yearwood's first cookbook, Georgia Cooking in an Oklahoma Kitchen that I checked out from the library. I love adding new salads to my collection and this one is a sure keeper. It's sort of like a dessert but not anything heavy so it's perfect for spring and summer when the weather is getting warmer. And it just looks so pretty, don't you think?
I stayed pretty true to the original recipe this time around but I think you could change it up with no problem. Mandarin oranges would be a great addition, as with any berries. I did leave out the nuts as I wasn't sure if the kids would like that, I think they would've offered a nice crunch though. Plan ahead, this does require a little bit of advance work but it's so easy to put together. You're family is sure to love it as much as mine did!
Pink Jello Salad
1 c boiling water
3 oz strawberry jello
3 oz cream cheese, room temp
15 oz crushed, unsweetened pineapple, drained
2 ripe, but firm bananas, diced
6 oz maraschino cherries, drained and cut in half
1/2 c chopped pecans, optional
1 c heavy cream (I bet even whipped topping would work well)
Pour boiling water into a large bowl, add in jello and stir until dissolved. Blend in cream cheese, I found using a whisk helped with this part, you want it to be thoroughly mixed. Cool in fridge for 45 mins, until thickened but not fully gelled. Add in pineapple, bananas, cherries and nuts, mix gently. In a separate bowl, beat heavy cream with electric mixer until stiff peaks form. Gently fold into gelatin mixture and pour into a large serving bowl or even an 8x8 inch pan would work. Refrigerate for several hours or even overnight until firm.