Cherry Salad

Cherries, gelatin, ice cream and sour cream.

A similar recipe appeared in the Feb. 20, 1952 edition of The Deseret News under the headline: “Serve ‘Cherry Good’ Desserts for Flavorful February Treat.”

From the box of D.W. from Cedar Falls, Iowa.

Cherry Salad

2 cups boiling water
2 pkgs. cherry Jell-o
1 can pitted cherries, drained
1 pt. vanilla ice cream, softened
1 cup sour cream
Whipped cream, to garnish

In a large bowl combine boiling water and Jell-o. Stir until dissolves. Cool to room temperature.

Puree cherries in a food processor. Add to Jell-o. Stir well until blended.

In a medium bowl beat ice cream and sour cream using medium speed of an electric mixer. Stir ice cream mixture into Jell-o.

Pour into a 9×13″ baking pan. Cover and refrigerate until set. Cut into 3 inch squares and garnish with whipped cream.

From Tana

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