We always made this to take to Family Night suppers at church. Its official name was Congealed Fruit Salad, but it was known at our house as pink salad, because, well, it’s pink! Besides, anything with the word congealed in the title just sounds gross to me, and this is anything but.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Pour the boiling water into a large mixing bowl. Add the gelatin and stir until dissolved. Blend in the cream cheese, stirring until it is thoroughly mixed and the gelatin is completely dissolved. Cool in the refrigerator until the mixture thickens but is not fully gelled, about 45 minutes. Add the pineapple, bananas, cherries, and nuts, and mix gently.
Step 2
In a separate bowl, use an electric mixer or whisk to beat the cream until stiff. Gently fold the whipped cream into the thickened gelatin mixture, and pour into a 6 × 9 × 2-inch dish. Refrigerate overnight, or until firm.
From Gwen
Step 3
Substituting orange-flavored gelatin gives this salad a soft, appealing peach color.
