Cherry Ribbon Salad - cooking recipe

Ingredients

3 ounces cherry gelatin
2 1/4 cups boiling water, divided
21 ounces cherry pie filling
3 ounces orange gelatin
8 ounces crushed pineapple, undrained
1 cup whipped topping
1/3 cup mayonnaise
1/4 cup chopped pecans (optional)

Preparation

In a bowl, dissolve cherry gelatin in 1 1/4 cups boiling water. Stir in pie filling. Pour into a 7-cup rind mold coated with nonstick cooking spray; refrigerate until set but not firm, about 1 hour.
Meanwhile,in a bowl, dissolve orange gelatin in remaining boiling water. Stir in pineapple. Chill until thickened but not set, about 1 hour.
Combine the whipped topping, mayonnaise and pecans if desired; fold into orange mixture. Spoon over cherry layer. Refrigerate for at least 1 hour or until firm. Unmold onto a serving plate.