Sweetheart Salad Recipe
- 2 envelopes unflavored gelatin
- 1/4 cup cold water
- 1/2 cup sugar
- 1 (20 ounce) can crushed pineapple, undrained
- 2 tablespoons lemon juice
- 1/4 cup maraschino cherry juice
- 2 (3 ounce) packages cream cheese, softened
- 12 maraschino cherries, quartered
- 2 drops red food coloring (optional)
- 1 (12 ounce) container frozen whipped topping, thawed
- Lettuce Leaves
- Soften gelatin in cold water. Meanwhile, in a saucepan, bring sugar and pineapple with juice to a boil, stirring until the sugar dissolves. Remove from the heat. Add gelatin and stir until dissolved. Add lemon and cherry juices. Cool to lukewarm. Whisk in cream cheese until thoroughly combined. Stir in the cherries and food coloring if desired. Chill until slightly thickened. Fold in whipped topping. Pour into an oiled 13-in. x 9-in. x 2-in. pan or 8-1/2-cup mold; chill until firm. Serve the mold or individual squares on lettuce-lined plates if desired.
