Pina Colada Molded Salad Recipe

1 can (20 oz) crushed pineapple, drained (reserve juice) 1 package (3 oz) pineapple flavored gelatin 1 package (3 oz) coconut flavored gelatin 1 cup boiling water

Ingredients:

1 cup cold water 1 cup shredded coconut 1 cup miniature marshmallows 1 cup sour cream Maraschino cherries (for garnish)

Ingredients:

Dissolve the pineapple flavored gelatin in 1/2 cup boiling water in a bowl. Stir until completely dissolved, then add 1/2 cup cold water. Stir well. Pour into a 6-cup mold. Chill until set but not firm (about 1 hour).

Prepare the Gelatin:

Dissolve the coconut flavored gelatin in 1/2 cup boiling water in a separate bowl. Stir until completely dissolved, then add 1/2 cup cold water. Stir in the drained crushed pineapple, shredded coconut, miniature marshmallows, and sour cream until well combined.

Prepare the Coconut Layer:

Spoon the coconut mixture over the set pineapple gelatin layer in the mold. Chill until firm (several hours or overnight).

Assemble the Salad:

To unmold, dip the mold in warm water for a few seconds, then invert onto a serving plate. Garnish with maraschino cherries before serving.

Serve: