This classic layered salad offers a delightful contrast of textures and flavors, combining the tartness of cherry gelatin with the creamy sweetness of lemon, pineapple, and marshmallows. The bottom layer sets into a firm, fruity jelly, while the top layer remains light and fluffy, thanks to whipped cream and cream cheese. It’s a beloved dish for potlucks, holiday gatherings, and family dinners, bringing a touch of comfort food nostalgia to any table. Perfectly balanced between sweet and tangy, this recipe is easy to assemble and chills beautifully, making it an ideal make-ahead dessert or side dish.
Lemon-Cherry Layered Salad
Description
This classic layered salad offers a delightful contrast of textures and flavors, combining the tartness of cherry gelatin with the creamy sweetness of lemon, pineapple, and marshmallows. The bottom layer sets into a firm, fruity jelly, while the top layer remains light and fluffy, thanks to whipped cream and cream cheese. It&# 226;ÂÂs a beloved dish for potlucks, holiday gatherings, and family dinners, bringing a touch of comfort food nostalgia to any table. Perfectly balanced between sweet and tangy, this recipe is easy to assemble and chills beautifully, making it an ideal make-ahead dessert or side dish.Ingredients
Directions
-
Dissolve the cherry or raspberry gelatin in 1 cup of boiling water, stirring until completely dissolved.
-
Stir the cherry pie filling into the dissolved gelatin mixture until well combined.
-
Pour the cherry mixture into a 10-inch deep-dish pie plate or serving dish.
-
Refrigerate the cherry layer until it is partially set and thickened, about 30-45 minutes.
-
Meanwhile, dissolve the lemon gelatin in 1 cup of boiling water, stirring until completely dissolved. Let cool slightly.
-
In a large bowl, beat the softened cream cheese and mayonnaise together until smooth.
-
Stir the slightly cooled lemon gelatin mixture into the cream cheese mixture.
-
Blend in the undrained crushed pineapple until evenly distributed.
-
In a separate bowl, whip the heavy cream until soft peaks form.
-
Gently fold the whipped cream into the lemon-pineapple mixture.
-
Stir in the marshmallows (and chopped nuts, if using) until just combined.
-
Spread the lemon mixture evenly over the partially set cherry layer in the pie plate.
-
Refrigerate the salad for at least 4 hours, or until completely set.
-
Sprinkle with additional chopped nuts before serving, if desired.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 39.8kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 9.0g3%
- Dietary Fiber 4.9g20%
- Sugars 3.3g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the cream cheese is fully softened to avoid lumps in the lemon layer.
The salad can be made a day ahead and stored in the refrigerator. Cover tightly with plastic wrap to prevent absorbing odors.
To make this recipe vegan, substitute the gelatin with agar-agar or a vegan gelatin alternative, use vegan cream cheese and mayonnaise, and omit the marshmallows or use vegan marshmallows. Note that the texture may differ slightly.
For a lighter version, use fat-free cream cheese and reduced-fat mayonnaise, and whip extra-firm low-fat cream cheese instead of heavy cream.
If the cherry layer sets too quickly, let it sit at room temperature for 10-15 minutes before adding the lemon layer to ensure better adhesion.
Chop nuts finely to ensure even distribution and easier eating.
