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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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In Santee, California, Teresa Ries tops her gelatin salad with pretty pastel mini marshmallow to add color to holiday menus. With its creamy lemon-lime base and tangy pineapple flavor, it's a tasty accompaniment to any meal. Ingredients:
1 package (3 ounces) lemon gelatin |
1 package (3 ounces) lime gelatin |
2 cups boiling water |
1 package (8 ounces) cream cheese, cubed |
1/2 cup evaporated milk |
1/2 cup mayonnaise |
1 can (8 ounces) unsweetened crushed pineapple, undrained |
1/2 cup chopped walnuts |
1 package (10-1/2 ounces) pastel miniature marshmallows |
Directions:
1. In a large bowl, combine lemon and lime gelatin with boiling water; stir until dissolved. Add cream cheese; let stand for 10 minutes. Beat on high speed until smooth. Stir in milk and mayonnaise. Fold in pineapple.
2. Pour into an ungreased 13-in. x 9-in. dish. Sprinkle with nuts and marshmallows. Cover and refrigerate until set. Yield: 12-15 servings.
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