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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Bursting and sunshiny citrus flavor, this sweet-and-creamy gelatin mold sent in by Aline Savoie, Edmonton, Alberta, will brighten the table and delight guests. I make it for many a party, and not one bite is ever left, she affirms. Ingredients:
2 cans (8 ounces each) crushed pineapple |
30 large marshmallows |
1 package (6 ounces) lemon gelatin |
2 cups boiling water |
1 package (3 ounces) cream cheese, softened |
1 cup cold water |
1-1/2 cups shredded carrots |
leaf lettuce and lemon slices, optional |
Directions:
1. Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, combine pineapple juice and marshmallows; cook and stir over low heat until marshmallows are melted. Remove from the heat.
2. Dissolve gelatin in boiling water. Add cream cheese; stir until mixture is thoroughly blended. Stir in cold water and marshmallow mixture. Chill until partially set. Fold in carrots and pineapple.
3. Pour into a 6-cup mold coated with cooking spray. Refrigerate until set. Unmold onto a lettuce-lined serving plate if desired. Garnish with lemon slices if desired. Yield: 12-16 servings.
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