ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon-Cream Salad

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


  • 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

How to Make It

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

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

  3. 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