Cinnamon Cherry Salad


  • 1/3 cup red cinnamon candies
  • 2 cup boiling water
  • 2 packages (regular size) cherry gelatin
  • 6 ice cubes
  • 1 can crushed pineapple, undrained (8 oz. size)
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  • 1 can frozen cherries (or drained canned cherries) (20 oz. can size)


Dissolve red cinnamon candies in boiling water. Stir in gelatin. Add ice cubes and stir until melted. Add remaining ingredients. Pour into 9x13 inch pan (or into attractive mold). Refrigerate. When firm spread with the following topping:

Topping Ingredients

  • 2 egg yolks
  • 3 Tbsp. sugar
  • 3 Tbsp. vinegar
  • 1/2 tsp. prepared mustard
  • 6 large marshmallows
  • 1/2 cup cream, whipped

Topping Directions

Combine all ingredients except whipped cream. Cook in top of double boiler until thick, stirring constantly. Cool. Fold in whipped cream. Spread over gelatin. Refrigerate until time to serve.

By Robin from Washington, IA


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