Pink Lady Salad Recipes

PINK SALAD RECIPE

Steps:

• Mix cold water with gelatin and whisk until lump free. Set aside.
• Pour the crushed pineapple and juice into at least a 4-quart pot.
• Add the sugar and stir to combine. Bring pineapple and sugar to a boil.
• Once boiling pour the dissolved gelatin into the pot a stir into the pineapple until lump free.
• Remove the pot from the stove and using a hand mixer carefully beat the cream cheese into the pineapple until lump free.
• Cover with plastic wrap and refrigerate an hour or until cooled and thickened.
• Drain the cherries into a bowl reserving the juice. Roughly chop the cherries.
• Remove the cooled pot from the refrigerator. Stir the chopped cherries and the reserved cherry juice into the cooled ingredients in the pot.
• Fold the Cool Whip into the mixture. Transfer the ingredients to a 9 x 13-inch baking dish.
• Cover with plastic wrap and refrigerate at least 4 hours before serving. Overnight is best.
• Optional: Spread an 8 oz container of Cool Whip over the top and garnish with whole cherries.
• Makes 12 servings.

PINK LADIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan. In a medium bowl, stir together flour, white sugar, and cocoa powder. Cut in butter until the texture is mealy. Pat into the bottom of the prepared pan.
• Bake for 10 minutes in the preheated oven. In a saucepan over medium-low heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring frequently until chips are melted and the mixture is smooth. Pour over the baked crust.
• Return to the oven, and bake for 15 minutes. Remove, and cool in the pan over a wire rack.
• In a medium bowl, mix together the confectioners' sugar, butter, and cherry juice. Spread over the cooled filling in the pan. Melt semisweet chocolate in a small glass dish in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Place in a plastic bag or piping bag, cut the tip to 1/8 inch, and drizzle the chocolate over the bars in a back and forth motion to make stripes. Cool completely before cutting into squares.

HEAVENLY PINK SALAD

Steps:

• Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping.
• Chill for several hours and top with crushed pecans if desired.

PINK LADY SALAD

Steps:

• In a large bowl, combine cherry pie filling, condensed milk, pineapple, Cool Whip, cream of coconut, cherries and pecans.
• Mix well and chill several hours.

PINK LADY SQUARES

Steps:

• BASE: In large bowl mix graham wafer crumbs, butter and flour and press into a greased 9x9 inch pan.
• Bake at 275 degrees five minutes, take out of oven and cool.
• TOPPING: Mix the Eaglebrand condensed milk, coconut and pecans and spread over base.
• Bake at 325 for 20 to 25 minute (ovens may vary) being careful not to over bake.
• Cool and ice with Lemon Icing.
• Lemon Icing: In medium bowl beat together the butter, cream and lemon juice.
• Add in the icing sugar, adding more if needed for desired consistency and add just a small amount of food coloring to make for pale pink.