Cherry Marshmallow Salad Recipes

CHERRY MARSHMALLOWS

Steps:

• Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
• Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
• Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
• Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
• Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
• Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.

CHERRY JELLO MARSHMALLOW SALAD

Steps:

• In medium bowl or glass measuring cup, whisk gelatin with boiling water until fully dissolved, about two minutes.
• Whisk in ice and continue to stir until gelatin has thickened and ice is melted.
• Transfer to the fridge for 10 minutes.
• Meanwhile, in an extra large bowl add 6 cups mini marshmallows, mandarin oranges, crushed pineapple, pudding and whipped topping.
• Fold until combined. Gently stir in cold and thick cherry gelatin.
• Transfer to large serving dish. Top with remaining 1/2 cup of mini marshmallows for garnish (if desired).
• Cover and refrigerate at least two hours.

CHERRY MARSHMALLOW JELLO SALAD

Steps:

• In a big bowl, dump the crushed pineapple WITH the juice (don't drain it!!). Dump the jello in with the pineapple. Stir the entire thing until it's thickened. Fold in whipped cream and stir well.
• Add in the mandarin oranges and stir. Add marshmallows. Put in the fridge to chill for at least 2 hours before serving.

CHERRY MARSHMALLOW SALAD RECIPE

Steps:

• Combine all ingredients and mix well. Chill for several hours in the fridge to allow it to set up.

MOM'S SECRET CHERRY JELL-O® SALAD

Steps:

• Dissolve gelatin completely in 2 cups hot water and pour into desired mold. Mix crushed pineapple, bananas, and 1 1/2 cup cold water into gelatin mixture; top with miniature marshmallows. Chill until firm.
• Whisk reserved pineapple juice, sugar, flour, and egg in a saucepan over low heat and cook, whisking constantly, until mixture almost comes to a simmer and becomes thick, about 5 minutes. Mix cream cheese into sauce, transfer to a large bowl, and cool to room temperature. Stir whipped topping into cream cheese mixture. Spread over gelatin. Chill thoroughly before serving.

CRANBERRY CHERRY SALAD

Steps:

• Drain cherries, reserving juice; set cherries aside. Add water to juice to measure 1 cup; transfer to a saucepan. Bring to a boil. Add cherry gelatin; stir until dissolved. Whisk in cranberry sauce until smooth. Add cherries; pour into an 11x7-in. dish. Refrigerate until firm., In a bowl, dissolve lemon gelatin in boiling water. In a small bowl, beat the cream cheese and mayonnaise. Gradually beat in lemon gelatin until smooth. Stir in pineapple. , Refrigerate until almost set. Fold in whipped cream and marshmallows. Spoon over cherry layer. Refrigerate until firm.

BING CHERRY SALAD

Steps:

• Drain cherries, reserving 1/4 cup juice. In a bowl, whip juice with cream cheese. Stir in cherries, pineapple, whipped topping and marshmallows. Chill until serving.