 |
Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 12 |
|
This recipe is one my father-in-law was very fond of. It's a family favorite, not only because Pat loved it but also because it's dang good. Cook time is mostly chill time. Ingredients:
2 (3 ounce) packages cherry gelatin |
4 cups water, divided |
3 cups fresh bing cherries, pitted and split in half |
1/2 cup chopped pecans |
2 cups mini marshmallows (enough to cover jello) |
Directions:
1. Bring 2 cups of water to a boil.
2. While the water is heating, evenly scatter cherries and pecans in a 9x13 pan.
3. When water boils, remove from heat and add both packages of getatin to it.
4. Stir to dissolve gelatin completely.
5. Add 2 cups of cold water.
6. Pour gelatin mixture over cherries and pecans.
7. Sprinkle marshmallows over the gelatin until it looks like you have enough to make a lovely blanket of marshmallow goodness.
8. Using a flat hand, gently push the marshmallows down into the gelatin until they all have a gelatin coating (this is to keep them from shriveling).
9. Cover with plastic wrap and let chill for about 6 hours, or until firm.
10. Serve with dinner (this is not considered a dessert; it is a side dish; don't ask me why).
11. Also, there is a family sensitivity to pecans and walnuts, thus there are few of them in this recipe.
12. Please feel free to increase the amount of nuts to your taste.
|
|