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21st-Century Green Top Salad

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Hands-on time 25 mins
Total time 4 hrs, 30 mins
Yield Makes 8 servings
"This recipe has the sweet, fruity flavors of Grandma Lula Mae's salad, but made for today," Libbie says. "I think Grandma would surely approve."

Ingredients

  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cup boiling water
  • 1 (14-oz.) can sweetened condensed milk
  • 1/2 cup fresh lime juice
  • 1/2 cup plain Greek yogurt
  • 1 (8-oz.) can crushed pineapple in juice, undrained
  • 1 to 4 drops green liquid food coloring (optional)
  • 1 (7-oz.) jar marshmallow creme
  • 1 (8-oz.) package cream cheese, softened
  • 1/4 to 1/2 cup plain Greek yogurt

How to Make It

  1. Sprinkle gelatin over 1/2 cup cold water in a medium bowl. Let stand 2 minutes. Pour 1/2 cup boiling water over gelatin mixture, and stir until gelatin dissolves.

  2. Slowly whisk in sweetened condensed milk and next 2 ingredients. Fold in pineapple. Stir in green food coloring, if desired. Pour mixture into a 4-cup ring mold, and chill 4 hours or until set. Gently run a small knife around outer edge of mold to break seal. Dip bottom of mold in warm water for about 15 seconds. Unmold salad onto a serving plate.

  3. Beat marshmallow crème and cream cheese at high speed with an electric mixer until stiff peaks form. Stir in 1/4 to 1/2 cup yogurt. Serve with gelatin salad.