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Pastel Gelatin Salad

 Pastel Gelatin Salad
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.
12-15 ServingsPrep: 25 min. + chilling


  • 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


  • 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.