Lemon-Cream Salad

recipe
Substitute lime-flavored gelatin and pistachio nuts for a different flavor twist on this creamy salad.

Yield:

12 servings

Recipe from

Oxmoor House

Ingredients

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

Preparation

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.

Christmas with Southern Living 1995,

Oxmoor House

January 1995
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