Last week I commented on Facebook that I got frustrated when I couldn't find something I knew I'd put in a safe place. This recipe was what I was referring to, which I found in the grocery sack with the ingredients. I know that once I blog it, I'll always be able to find it, so now it's REALLY in a safe place.
I served this Jell-O at our Empty Nester's party. It got a ton of comments! I originally got the recipe from the Relief Society meeting in Karen's ward in Arizona. I don't know who Rochelle is, as it was listed as Rochelle's Dessert. Yes, you could serve this as a dessert, but I prefer it with my meal, and since I don't know who Rochelle is, I'm re-naming it Holiday Jell-O.
Jell-O:
1 (6 oz) box cherry Jell-O
2 cups boiling water
1 (14 oz) can whole berry cranberry sauce (not the jellied kind)
1 (20 oz) can crushed pineapple (do not drain)
1 (21 oz) can cherry pie filling
Topping:
1 (3 oz) box instant vanilla pudding
1 cup milk
1 (8 oz) container Cool Whip (or to taste)
In a medium bowl, stir the cranberry sauce to break it up. Add the crushed pineapple with juice, and the cherry pie filling. In a separate bowl, stir the Jell-O and boiling water together until the Jell-O is dissolved. Add Jell-O to the fruit mixture and stir to combine. Pour into a 9x13 pan or individual serving dishes. Chill until set, about one hour.
Just before serving, mix vanilla pudding with milk and whisk until thick. Fold in about half to 3/4 of the Cool Whip container and check to see if it is the ratio you prefer, adding more Cool Whip if necessary, then spread it over the set Jell-O.
Note: I thought stiff paper cupcake liners were a good idea, but they became too soggy. The foil liners worked well though.
Crowd-sized portions:
Double the Jell-O ingredients and continue as directed for the instructions. For the topping, use one large box of pudding with 1 1/2 cups milk and 1 1/2 containers of Cool Whip. Makes 64 individual servings.
