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
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Steps
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.
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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.
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