When I was growing up, on every holiday table, you were sure to find a congealed salad or a salad of some sort with cream cheese, whipped topping, and fruit, maybe even some Jello. Even as a child, it was always slightly odd that the big bowl of “salad” was right there beside the dressing and green beans. Who was I to tell the adults they were doing it wrong? It was an excuse to eat dessert first, in my opinion.
It seems the popularity of the salads has faded somewhat over the years. There is one, however, that I still love, and Wes could eat the entire bowl by himself if I did not insist on some of it myself. That salad is what we call Grammy Salad.
My mom, aka Grammy, has made this salad as long as I can remember. Wes has been eating it his entire life and expects to see it on holidays. As it turns out, he and Ashley will be with her family for the big meal on Thursday. However, you better believe this delicious salad will be on my holiday table. Right there beside the dressing and green beans! If Wes is lucky, I will save him a little.
Grammy Salad
Ingredients
- 1 (8-oz.) package cream cheese softened
- 1 (12-oz.) container Cool Whip thawed
- 1 (10-oz.) jar maraschino cherries drained, reserving liquid, halved
- 1 (8-oz.) can crushed pineapple drained
- 1 (10-oz.) bag mini marshmallows
- 1 cup chopped pecans
Instructions
- Beat softened cream cheese with an electric mixer.
- Add Cool Whip and blend.
- Stir in cherries, pineapple, marshmallows and pecans.
- Add a tablespoon or so of reserved cherry juice, if desired. (Just enough to turn the salad pink.)
- Serve right away, or refrigerate until serving. Store in airtight container.