Pink Salad Recipe

Step 1

Mix cold water with gelatin and whisk until lump free. Set aside.

Step 2

Pour the crushed pineapple and juice into at least a 4-quart pot.

Step 3

Add the sugar and stir to combine. Bring pineapple and sugar to a boil.

Step 4

Once boiling pour the dissolved gelatin into the pot a stir into the pineapple until lump free.

Step 5

Remove the pot from the stove and using a hand mixer carefully beat the cream cheese into the pineapple until lump free.

Step 6

Cover with plastic wrap and refrigerate an hour or until cooled and thickened.

Step 7

Drain the cherries into a bowl reserving the juice. Roughly chop the cherries.

Step 8

Remove the cooled pot from the refrigerator. Stir the chopped cherries and the reserved cherry juice into the cooled ingredients in the pot.

Step 9

Fold the Cool Whip into the mixture. Transfer the ingredients to a 9 x 13-inch baking dish.

Step 10

Cover with plastic wrap and refrigerate at least 4 hours before serving. Overnight is best.

Step 11

Optional: Spread an 8 oz container of Cool Whip over the top and garnish with whole cherries.

Step 12

Makes 12 servings.