Wednesday, April 11, 2012

Easter Dishes

These are two of my favorites, layered salad and cherry fluff, as I call it. The layered salad is an old recipe  my mom has had for years and the cherry fluff is adapted from the Paula Deen recipe for Banana Split Salad...hence the name change, we do not use bananas.


Cherry Fluff
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping, thawed
1 (21 oz.) can cherry pie filling
1 (8 oz.) can crushed pineapple, drained
½ c. chopped pecans
½ c. shredded coconut
1 c. fresh sliced strawberries
Garnish: chopped pecans, coconut, sliced strawberries
In a large bowl, combine milk and whipped topping until well blended. Fold in next 5 ingredients and chill until ready to serve. Garnish with pecans, coconut and strawberry, if desired.

Layered Salad
1 bag mixed greens, spinach, lettuce or Romaine. 
1 cup Miracle Whip
4-6 T sugar
Frozen Peas (thaw lightly in microwave and drain excess water)
Chopped Celery
Matchstick Carrots
Diced hardboiled eggs (approximately 3-4)
Crumbled bacon (as much or as little as desired)
About 2 cups grated cheddar cheese
1 medium diced red onion


Use a triffle dish or a large casserole dish. If using a triffle, you will want to create two separate layers of salad for a fancier look and more even flavor throughout. Mix sugar into Miracle Whip until slightly thinned out. Begin layering peas, celery, onions, carrots, eggs and bacon over salad. Top with half of the dressing mixture, and then half of the cheese. Repeat second layer exactly as the first. Refrigerate. Can be made a day in advance. 

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