Frosted Strawberry Salad
16-20 ServingsPrep: 15 min. + chilling
Ingredients
• 2 packages (6 ounces each) strawberry gelatin
• 3 cups boiling water
• 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
• 1 can (20 ounces) crushed pineapple, undrained
• 1 cup chopped pecans
• 1/2 cup chopped maraschino cherries
•
Topping:
• 1 package (8 ounces) cream cheese, softened
• 1 jar (7 ounces) marshmallow creme
• 1 carton (8 ounces) frozen whipped topping, thawed
• Fresh strawberries and mint
Directions
• In a large bowl, dissolve gelatin in boiling water. Stir in
• strawberries and pineapple. Refrigerate until partially set.
•
• Stir in pecans and cherries. Transfer to a 13-in. x 9-in. dish. Cover
• and refrigerate for about 2 hours or until firm.
•
• For topping, in a small bowl, beat cream cheese and marshmallow creme
• just until combined; fold in whipped topping. Spread over salad.
• Cover and refrigerate for several hours or overnight. Cut into
• squares. Garnish with strawberries and mint. Yield: 16-20 servings.
16-20 ServingsPrep: 15 min. + chilling
Ingredients
• 2 packages (6 ounces each) strawberry gelatin
• 3 cups boiling water
• 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
• 1 can (20 ounces) crushed pineapple, undrained
• 1 cup chopped pecans
• 1/2 cup chopped maraschino cherries
•
Topping:
• 1 package (8 ounces) cream cheese, softened
• 1 jar (7 ounces) marshmallow creme
• 1 carton (8 ounces) frozen whipped topping, thawed
• Fresh strawberries and mint
Directions
• In a large bowl, dissolve gelatin in boiling water. Stir in
• strawberries and pineapple. Refrigerate until partially set.
•
• Stir in pecans and cherries. Transfer to a 13-in. x 9-in. dish. Cover
• and refrigerate for about 2 hours or until firm.
•
• For topping, in a small bowl, beat cream cheese and marshmallow creme
• just until combined; fold in whipped topping. Spread over salad.
• Cover and refrigerate for several hours or overnight. Cut into
• squares. Garnish with strawberries and mint. Yield: 16-20 servings.
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