Monday, September 29, 2008

Mom's Holiday Jello

A tradition in my family - no holiday is complete without this tasty sweet jello salad! Don't let it fool you - it's doesn't resemble "jello" at all! It takes at least a day to create this - the first layer needs to completely set before you make and pour the 2nd layer so it's a two step process.

1 small package of raspberry jello
1 small package of lemon jello
1 can of cherry pie filling
1 8oz package of cream cheese
1/2 cup of Mayo
1/2 8oz tub of cool whip
1 can of crushed pineapple - undrained
1/2 package of mini-marshmallows
Finely chopped walnuts
2 cups of boiling water

1st step: Dissolve 1 pkg raspberry jello in 1 cup of boiling water. Stir in 1 can cherry pie filling. Pour into a large clear glass bowl, cover with saran wrap and refrigerate until set.

2nd step: Dissolve 1 pkg lemon jello in 1 cup of boiling water. Add 1 package of cream cheese and beat with electric mixer until well blended. Add 1 cup of mayo and the cool whip. Stir in the undrained pineapple and the 1/2 bag of mini marshmallows. Pour this layer over the chilled fist layer and sprinkle with the finely chopped nuts and chill until set.

Tips - I make the 1st layer before work and the 2nd layer when I get home to use the 2nd day. If you pour the 2nd layer before the first one is fully set it will ruin the layered look of the salad.

To make this low fat and low calorie make the following modifications:
- use sugar free jello for both layers
- use light cherry pie filling
- use neufatel cheese instead of cream cheese or use light cream cheese
- use light mayo
- use light cool-whip
These modifications really don't affect the flavor (unless you are sensitive to artificial sweeteners) and really lighten the recipe.