1 package (3 ounces) Raspberry, Strawberry, or Cranberry gelatin
1 cup boiling water
1 can (21 ounces) cherry pie filling
Second Layer:
3 ounces of block-style cream cheese
⅓ cup mayonnaise
1 package (3 ounces) lemon gelatin
1 cup boiling water
1 can (8 ounces) crushed pineapple, undrained
½ cup whipping cream, whipped until firm soft peaks form
1 cup mini marshmallows
Sliced almonds for garnish
Instructions
For First Layer: Add the raspberry (or other red gelatin) to 1 cup boiling water in a medium mixing bowl, stirring constantly until dissolved. Thoroughly stir in the cherry pie filling. Spoon mixture into a 9-inch square baking pan with high sides, or any other 9-inch pan with high sides. Place uncovered in refrigerator until it sets.
For Second Layer: In bowl of electric mixer beat together the cream cheese and mayonnaise. In another bowl dissolve the lemon gelatin in 1 cup boiling water. Slowly add the lemon mixture to the cream cheese mixture in a steady stream on low speed until combined. Scrape sides of bowl then add the undrained pineapple and mix to blend well. Whip the cream, then fold into cream cheese-lemon-pineapple mixture along with the marshmallows. Spoon over chilled cherry layer and chill until set, at least 4 hours or overnight.
To serve, sprinkle slivered almonds on top. Dessert can be cut into squares or scooped out with a spoon.
Recipe by The Culinary Cellar at https://theculinarycellar.com/remembering-my-dad-on-memorial-day/