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Sour Cream Cherry Fruit Salad Mold


  • 2 (16 oz. ea.) cans Royal Anne cherries (or your choice), drained, reserving juice
  • 20-oz, can crushed pineapple, drained, reserving juice
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  • 1 Tbsp. unflavored gelatin
  • 1 (3-oz.) package cherry jell-0
  • 2 (3 oz. ea.) packages cream cheese, softened
  • 1 cup sour cream
  • 1 cup chopped celery
  • 1/2 cup slivered almonds, toasted or chopped walnuts


Combine reserved juice from canned fruit and measure. Add water, if necessary, to make 2 cups. In small bowl, soften unflavored gelatin in 1/2 cup of this fruit juice for 1-2 minutes. Heat in microwave for 30 to 60 seconds, or until gelatin dissolves, stirring once during cooking. Set aside.

Bring the remaining 1-1/2 cups juice to boil in medium saucepan. In large bowl, dissolve cherry Jell-O in this boiling fruit juice. Set aside to cool slightly. In another large bowl, beat cream cheese until very soft and fluffy. Add sour cream and beat well until smooth. Add 1/2 cup of the dissolved cherry Jell-O gradually and beat until smooth. Slowly add remaining dissolved cherry Jell-O mixture and dissolved unflavored gelatin mixture. Stir until blended. Add drained cherries, pineapple, celery, and nuts.

Pour into a 2-qt. mold, cover and chill overnight until well set. Unmold and serve. 10-12 Servings

By Connie from Oden, Arkansas


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