 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Convent Cookery 1983. this is a fluffy tart salad that really tastes great . i used thawed cool whip instead of whipping cream Ingredients:
1 (3 ounce) package lime jell-o gelatin |
1 cup boiling water |
1 cup crushed pineapple |
1 cup pear, diced |
1 cup pecans, chopped |
12 marshmallows |
4 egg yolks |
3 tablespoons sugar |
3 tablespoons vinegar |
1/2 pint whipping cream |
Directions:
1. Mix Jell-O and boiling water until thoroughly dissolved.
2. Chill until slightly thickened.
3. Whip it until light and frothy; fold in the fruit, nuts, and marshmallows.( i mixed marshmallows in the egg yolks i just used a a coupla handfuls of mini marshmallows ).
4. Cook the yolks, sugar and vinegar until thick.( i did this over double boiler with a whisk, and at end of cooking ,add marshmallows )
5. Cool and add to whipped Jell-O mixture.
6. Whip 1/2 pint whipping cream to soft peaks and fold into Jell-O mixture.
7. Pour into pan and chill overnight.
8. Serve cold.
|
|