Ok, this is my new FAVORITE Jello salad! I seriously fell in love with this recipe. It's full of delicious fruit, is the prettiest color, and has marshmallows in it. Topping with coconut puts it over the top! Let's just say, this will be on repeat at my house.
Cream Jello Salad
6-8 servings
2 (20 oz.) cans pineapple tidbits, undrained
2 (15 oz.) cans mandarin oranges, undrained
1 (16 oz.) bottle maraschino cherries, drained and quartered
2 (3 oz.) packages orange gelatin
2 cups cold water
1/2 pint whipping cream, whipped
2 cups miniature marshmallows
Grated coconut for topping
Drain juice from fruits equal to 2 cups and heat to boiling in a pan or microwavable bowl in the microwave. Add gelatin and dissolve. Add cold water and fruit and let chill in refrigerator until partially set. Fold in whipped cream and marshmallows. Top with coconut. Refrigerate until firm.
Lately, I've been craving things with fruit, and this really hit the spot. The cherries make it for me because I LOVE maraschino cherries. They also added a little red color to the jello and it turned out to be this pretty salmon color. Cream jello salads are always my favorite too.
First you drain the pineapple and oranges, keeping the juice. You will need 2 cups. If you don't have quite enough, just add some water. Heat to boiling in the microwave or on the stovetop. Add the gelatin and stir until fully dissolved. Then add 2 cups cold water and the drained fruit and chopped cherries. Chill this in the refrigerator until partially set, then fold in the whipped cream and marshmallows.
Pour into your serving dish and smooth the top. Sprinkle with coconut, then cover and refrigerate until completely set. You can serve this by cutting into squares or just scooping it out with a spoon.
I am super excited about discovering this recipe and plan to make it again and again!
Recipe Source: Recipe from my Grandma Carol Preece
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