Cherry Ribbon Salad

1. 1

   In a bowl, dissolve cherry gelatin in 1 1/4 cups boiling water. Stir in pie filling. Pour into a 7-cup rind mold coated with nonstick cooking spray; refrigerate until set but not firm, about 1 hour.

2. 2

   Meanwhile,in a bowl, dissolve orange gelatin in remaining boiling water. Stir in pineapple. Chill until thickened but not set, about 1 hour.

3. 3

   Combine the whipped topping, mayonnaise and pecans if desired; fold into orange mixture. Spoon over cherry layer. Refrigerate for at least 1 hour or until firm. Unmold onto a serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.