I was searching through some of my old recipes and came across this recipe someone had given me; I cannot remember who or when.  If I made it, I do not recall but I believe it would be an elegant salad to serve with an Easter dinner or any festive meal including Thanksgiving or Christmas.

For reason I don’t understand, most men don’t care for gelatin desserts or at least my Mac doesn’t.  He will eat it or actually anything I serve him without complaint but I can tell it isn’t one of his favorite dishes.  As for me, I enjoy a good Jell-O salad or dessert.  I think they also add color and beauty to a pretty holiday table.

I have tried different brands of cream cheese but none compare to Kraft’s Philadelphia Cream Cheese.  That is the only brand I will use.  The recipe did not say whether to drain the pineapple.  Try draining it, reserve the juice and add the juice if needed.  The one thing I would do different in the recipe is leave out the marshmallows.  I don’t like marshmallows in a salad unless melted.  That is my taste but others probably don’t feel that way.  It is a matter of personal choice so “do your own thing.”  As for me, when I make it I will leave out the marshmallows.  If you like Jell-O salads, I think this one is probably a KEEPER.

• 1 box raspberry Jell-O
• 1 cup boiling water
• 1 can cherry pie filling

Combine Jell-O and water, stir in cherry pie filling, and pour mixture into a pretty glass salad bowl.  Chill until set.

• 1 lemon Jell-O
• 1 cup boiling water
• 1 (3 oz.) pkg. cream cheese (I use ONLY Kraft’s Philadelphia brand)
• 1⁄3 cup mayonnaise
• 1 cup whipped topping
• 1 (8 oz.) can crushed pineapple
• 1 cup small marshmallows (I would omit)
• 1 cup chopped pecans, divided

Dissolve lemon Jell-O in boiling water; blend in cream cheese and mayonnaise.  Cool.  Add and cream in whipped topping, pineapple, marshmallows and 1⁄2-cup nuts.  Spread this over raspberry/cherry mixture.  Sprinkle with remaining pecans.  Refrigerate until ready to serve.