Lemon-Cream Salad

Oxmoor House
Substitute lime-flavored gelatin and pistachio nuts for a different flavor twist on this creamy salad.
12 servings


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1 cup miniature marshmallows
1 (10-ounce) bottle lemon-lime carbonated beverage
2 (3-ounce) packages cream cheese, cubed
1 (6-ounce) package lemon-flavored gelatin
1 (20-ounce) can crushed pineapple, undrained
3/4 cup chopped pecans
1 cup whipping cream, whipped
Red leaf lettuce leaves
Garnish: lemon rind knots


Combine first 3 ingredients in a large heavy saucepan; cook over medium heat, stirring constantly, until cream cheese and marshmallows melt. Remove from heat.

Add gelatin, stirring until dissolved. Stir in pineapple and pecans. Chill until the consistency of unbeaten egg white.

Fold in whipped cream. Pour mixture into 12 lightly oiled 1/2-cup molds. Cover and chill until firm. Unmold onto lettuce-lined salad plates. Garnish, if desired.

Created date

October 2003