21st-Century Green Top Salad

21st-Century Green Top Salad Recipe
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
"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."

Yield:

Makes 8 servings
Total time: 4 Hours, 30 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 25 Minutes
Total: 4 Hours, 30 Minutes

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

Preparation

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.

Libbie Summers,

Southern Living

March 2014
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