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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 15 |
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It just would not be any holiday in our house without this jello salad. My mother-in-law was the one who started this tradition many years ago, and now has passed her recipe on to me. This rich jello salad has a beautiful presentation with the cherry and lemon jello. To cut a few of the calories from this salad, I use the 1/3 less fat cream cheese and sugar free jello. Ingredients:
1 (3 ounce) package lemon jell-o gelatin |
1 1/2 cups water |
16 large marshmallows |
1 (8 ounce) package cream cheese, cut into smaller pieces |
1 cup mayonnaise |
1 (20 ounce) can crushed pineapple, drained |
8 ounces whipping cream |
1 (3 ounce) package cherry jell-o |
1 1/2 cups water |
Directions:
1. In a medium-size pan, bring 1 1/2 cups water to a boil and stir in lemon jello until dissolved. Reduce heat to low and add the marshmallows, cream cheese, and mayonnaise. Stir or whisk until all the ingredients are completely dissolved. Turn the heat off.
2. In the same pan, add the drained pineapple and mix well. Set aside.
3. In a small chilled bowl, mix the whipping cream until soft peaks are formed. Fold into the jello mixture.
4. Pour into a 9x13 glass dish and refrigerate until set.
5. Topping:.
6. Mix cherry jello into 1 1/2 cups of boiling water and stir until dissolved. Let cool to room temperature.
7. Once the lemon mixture has set, pour the room temperature cherry jello slowly on the the top and refrigerate until set.
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