Cherry Cran Salad

Contributor: Janine Yates
2002 Cowley Cookbook

1 3/4 cup water
1/4 cup sugar
16 oz canned cherries, tart
16 oz cranberry sauce, jellied
6 oz cherry gelatin
3 oz lemon gelatin
1 cup water, boiling
3 oz. cream cheese, softened
1/3 cup mayonnaise
1 cup Cool Whip
1/4 oz canned pineapple, syrup packed, crushed and undrained
1 cup miniature marshmallows
2 T nuts, chopped

In saucepan, combine the 1 3/4 cup water and the sugar. Bring to a boil, stirring until sugar dissolves. Stir in the cherries. Return mixture to boiling; reduce heat and simmer, covered, 10 minutes.

Meanwhile, with a fork, mash cranberry sauce; stir into cherry  mixture along with the cherry gelatin. Cook and stir until both are dissolved.  Turn mixture into 9x13" pan.  Chill until mixture is almost set.

Meanwhile, dissolve lemon gelatin in the 1 cup boiling water. Beat cream cheese with mayonnaise; gradually add the lemon gelatin. Stir in the undrained, crushed pineapple.  Chill until mixture is partially set. Fold Cool Whip into lemon mixture along with marshmallows.  Spread on top of almost-set cherry layer; sprinkle with chopped nuts.

Cover and chill until firm. Cut into squares. Serve on lettuce-lined plates if desired.

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