This recipe was passed down by my mother. We serve it often, but especially at Christmas and Thanksgiving. Of course, the green color makes it nice for St. Patrick’s Day, too. With the marshmallows, pecans and whipped cream, the sweet salad can even be served as a light dessert. I like to cook for both small groups and large crowds. When our entire family gets together for thanks and feasting, it’s a wonderful time!
Pineapple Lime Gelatin
Pineapple Lime Gelatin
Prep Time
15 min
Yield
12 servings
Ingredients
- 2 cups boiling water, divided
- 1 package (3 ounces) lime gelatin
- 16 large marshmallows
- 3 ounces cream cheese, softened
- 1 can (8 ounces) unsweetened crushed pineapple, undrained
- 1 cup heavy whipping cream, whipped
- 1 cup chopped pecans
- 2 to 3 drops green food coloring, optional
Directions
- In a bowl, add 1 cup boiling water to gelatin; stir 2 minutes to completely dissolve. In a small saucepan, combine marshmallows and remaining water; cook over low heat until blended, stirring occasionally. Stir into gelatin. Refrigerate until partially set.
- In a large bowl, beat cream cheese until smooth. Beat in pineapple. Fold in gelatin mixture, whipped cream, pecans and, if desired, food coloring. Pour into a 6-cup mold coated with cooking spray. Refrigerate, covered, until set. Unmold onto a serving plate.
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