Black Cherry and Walnut Congealed Salad
Prep Time:
15 mins
Total Time:
8 hrs 20 mins
Servings:
12 servings
Ingredients
-
3 3-ounce packages black cherry gelatin
-
2 1/2 cups boiling water
-
1 1/2 cups Black Cherry Fresca, chilled
-
1/2 cup pomegranate and black cherry juice blend, chilled
-
1 14-1/2-ounce can pitted tart cherries in water, drained
-
3/4 cup chopped toasted walnuts
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Garnish: Leaf lettuce and 1 (8-ounce) container frozen nondairy whipped topping, thawed
Directions
1.
Lightly grease a 10- to 12-cup ring mold or other decorative pan. Set aside.
2.
In a medium bowl, combine gelatin and boiling water, whisking for 2 minutes, or until gelatin dissolves.
3.
Add Fresca and juice blend, stirring until combined. Add cherries and walnuts, stirring to combine. Pour mixture into prepared pan. Refrigerate for approximately 8 hours, or until set.
4.
To remove from pan, dip pan in 3 to 4 inches of warm water for approximately 15 seconds, being careful not to let water into pan. Dry bottom of pan with a dish towel. Place serving plate over gelatin mold and invert onto plate. Remove any excess moisture from gelatin that may have melted onto plate.
5.
Garnish with lettuce, if desired.
6.
Refrigerate until ready to serve. Serve with a dollop of whipped topping, if desired.
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