Ever notice congealed salads don't photograph particularly well? Of course not. Why would you? You'll have to trust me on this one. Hence, the cherries.
It wasn't until I was an adult that I became aware of all the different varieties of cherry. As a kid there were the cherries that rode atop my mother's banana splits or, better yet, adorned a tiny plastic sword hooked on the top of my birthday Shirley Temple, and then there were the big, dark, juicy cherries in this salad. Despite their differences, I loved them both. If memory serves, my mother made this salad every Thanksgiving except one. I remember the one because it is marked by great angst, and not just mine.
This is, again, a mix of flavors. I looked at several recipes before posting mine and realized that some of them don't call for the addition of cheese. In my opinon it is that taste and, more importantly, that texture that really makes my mother's version special.
What's In It:
2 c. hot water
2 small bottles Coca-Cola (Use The Real Thing, baby)
2 small boxes bing black cherry jello (I have never seen this flavor sold as a store brand.)
1 8 oz. pkg. cream cheese, softened
1 lg. can dark, sweet cherries, drained
1/2 to 1 c. chopped pecans
1 c. crushed pineapple
How To Make It:
Mix jello with hot water, stirring until dissolved.
Add both bottles of Coca-Cola.
Stir in all other ingredients, mixing well.
Pour into your favorite mold and chill until set.
© Copyright 2009-2010 Stacye Carroll All Rights Reserved
No comments:
Post a Comment