| 2 | boxes (4-serving size each) cherry-flavored gelatin |
| 1 1/2 | cups boiling water |
| 2 | cups frozen unsweetened sweet cherries |
| 2 | cans (8 oz each) crushed pineapple in juice, undrained |
| 1/2 | cup honey-nut cream cheese (from 8-oz container) |
| Leaf lettuce leaves, if desired |
| 1. | In large bowl, dissolve gelatin in boiling water, stirring constantly. Stir in frozen cherries until thawed. Stir in pineapple. |
| 2. | Into ungreased 8-inch square (2-quart) glass baking dish or another serving dish, pour about half of the gelatin mixture. Refrigerate 30 to 45 minutes or until set. |
| 3. | Drop cream cheese by small spoonfuls over set gelatin mixture; carefully spread to cover. Pour remaining gelatin mixture over top. Refrigerate at least 2 hours until set. Cut into squares. Serve on lettuce leaves. |
| No change. |
|
| If the room-temperature gelatin for the top layer starts to set up, just microwave it for 10 to 20 seconds. |
|
| Make the salad up to 24 hours ahead of time and store in the refrigerator. |
Nutrition Information:
190 ( 40); 4 1/2g ( 3g, 0g); 15mg; 200mg; 35g ( 1g, 33g); 3g 4%; 6%; 2%; 2% 1 ; 1 ; 0 ; 1 2