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Pastel Gelatin Salad Recipe

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In Santee, California, Teresa Ries tops her gelatin salad with pretty pastel mini marshmallow to add color to holiday menus. With its creamy lemon-lime base and tangy pineapple flavor, it's a tasty accompaniment to any meal.

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12-15 Servings
Prep: 25 min. + chilling

Ingredients

1 package (3 ounces) lemon gelatin
1 package (3 ounces) lime gelatin
2 cups boiling water
1 package (8 ounces) cream cheese, cubed
1/2 cup evaporated milk
1/2 cup mayonnaise
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/2 cup chopped walnuts
1 package (10-1/2 ounces) pastel miniature marshmallows

Directions

In a large bowl, combine lemon and lime gelatin with boiling water; stir until dissolved. Add cream cheese; let stand for 10 minutes. Beat on high speed until smooth. Stir in milk and mayonnaise. Fold in pineapple.
Pour into an ungreased 13-in. x 9-in. dish. Sprinkle with nuts and marshmallows. Cover and refrigerate until set. Yield: 12-15 servings.

Pastel Gelatin Salad published in Quick Cooking March/April 2005, p57

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

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