Ingredients
2 packages (6 ounces each) strawberry gelatin3 cups boiling water2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed1 can (20 ounces) crushed pineapple, undrained1 cup chopped pecans1/2 cup chopped maraschino cherriesTOPPING:1 package (8 ounces) cream cheese, softened1 jar (7 ounces) marshmallow creme1 carton (8 ounces) frozen whipped topping, thawedFresh strawberries and mint
Preparation
In a large bowl, dissolve gelatin in boiling water. Stir in strawberries and pineapple. Refrigerate until partially set.
Stir in pecans and cherries. Transfer to a 13-in. x 9-in. dish. Chill for 2 hours or until firm.
For topping, in a small bowl, beat cream cheese and marshmallow creme just until combined; fold in whipped topping. Spread over salad. Chill for several hours or overnight. Cut into squares. Garnish with strawberries and mint.
