I'm baffled as to what exactly justifies the use of the word "salad" in the title of this recipe. Is the use of Jello alone enough to call it a salad? I'd call it a dessert, but what do I know?
The first ingredient here is dark cherries, which I normally love - but on seein the rest of the ingredients, I just don't think I could bring myself to sample a square. What do you think?
This is recipe #3 in the July Jello Jigtacular! Collect them all!
2 c. Gourmet's Choice (r) dark sweet cherries (thawed, drained, reservin juice and cut in half)
1 1/2 c. boilin water
2 (3 oz.) pkgs. black cherry Jello (I've noticed that the word "pkg" hasn't been spelled out in any of this month's Jello recipes. Why?)
1 (8 oz.) container whipped toppin (e.g., Cool Whip)
1 c. white seedless grapes (cut in half)
1/2 c. sugar
1/4 c. Elite Egg (tm) substitute (oh, this just keeps gettin better and better)
3/4 c. pineapple juice
2 tbsp. margarine
Thaw and drain cherries, reservin juice. Add enough water to reserved juice to equal 1 1/2 c. liquid. Cut cherries in half; set aside. Dissolve Jello in boilin water. Add to reserved juice mixture. Chill until partially set. Fold in grapes and cherries. Pour into a 9x9-inch square pan; chill until firm. Combine sugar, flour, (wait - what? there's no flour in the ingredients list) egg substitute and pineapple juice in saucepan. Cook, stirrin constantly until smooth and thickened. Stir in margarine; cool. Combine whipped toppin with egg mixture. Pour carefully over Jello. Chill. Makes 9 servins. (Phew. That's a lot of fancy cookin and ingredients for what could be a whole lot easier - take a can of fruit cocktail, pick out and eat all the peach and pear bits, dump the leftovers in a vat of cherry Jello and top with Cool Whip. Voila! I just came up with a new salad. We'll call it "Canned Gourmand's Delite Salad". That's copyrighted as of now.)