AuthorRetroRuth
From Better Homes & Gardens Holiday Cook Book
Tested Recipe!
[cooked-sharing]
Drain fruit cocktail, save 1 cup syrup. Dissolve gelatin in hot water; add reserved fruit cocktail syrup and maraschino cherry syrup and lemon juice. Chill till partially set.
Soften cream cheese; add mayo and beat until smooth. Add to gelatin mixture, stirring well. Stir in fruit cocktail, marshmallows, and cherries. Fold in whipped cream. Tint pink with food coloring.
Pour into two No 2 or 2½ cans and freeze until firm (several hours or overnight). Or place into a gelatin mold. When firm, open another side of the can and push salad out. Slice and place on lettuce and top with a gelatin heart.
Make 1 package red gelatin (any flavor) and chill in shallow dish or pan until set. Cut out hearts with a cookie cutter.
Ingredients
Directions
Drain fruit cocktail, save 1 cup syrup. Dissolve gelatin in hot water; add reserved fruit cocktail syrup and maraschino cherry syrup and lemon juice. Chill till partially set.
Soften cream cheese; add mayo and beat until smooth. Add to gelatin mixture, stirring well. Stir in fruit cocktail, marshmallows, and cherries. Fold in whipped cream. Tint pink with food coloring.
Pour into two No 2 or 2½ cans and freeze until firm (several hours or overnight). Or place into a gelatin mold. When firm, open another side of the can and push salad out. Slice and place on lettuce and top with a gelatin heart.
Make 1 package red gelatin (any flavor) and chill in shallow dish or pan until set. Cut out hearts with a cookie cutter.
