Tropical Upside-Down Salad

1. 1

   Drain pineapple; reserve juice.

2. 2

   Add enough water to juice to make 1 1/2 cups liquid.

3. 3

   Cut each pineapple slice into 3 equal pieces; cut each cherry in half.

4. 4

   Place 2 pineapple pieces and 1 cherry half in bottom of each of six 6 ounce custard cups.

5. 5

   Bring pineapple liquid to a boil.

6. 6

   Add gelatin; stir until dissolved. Let cool.

7. 7

   Add milk and mayonnaise; blend well, using rotary beater.

8. 8

   Chill until partially congealed.

9. 9

   Stir in remaining ingredients; mix well.

10. 10

    Spoon about 1/2 cup gelatin mixture into each cup.

11. 11

    Chill for 2 to 3 hours or until firm.

12. 12

    Invert to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.