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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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I got this in my e-mail this morning. An absolutely delicious salad just in time for Easter. Chilling time is several hours so make this the day before or very early in the morning. Ingredients:
1 (8 ounce) can crushed pineapple |
2 cups apple juice |
3 cups sliced fresh strawberries |
1 banana, sliced |
3/4 cup pecan pieces |
2 (3 ounce) packages strawberry gelatin |
1 (8 ounce) package cream cheese |
2 tablespoons mayonnaise |
2 cups whipped topping |
reserved pineapple juice (plus water to make 1 cup) |
1 (1 ounce) packet unflavored gelatin (knox) |
1 cup miniature marshmallow |
1 cup whipped topping |
Directions:
1. Drain the pineapple and reserve the juice. Set the drained pineapple aside.
2. In a saucepan, bring the apple juice to a boil.Pour the hot juice into a bowl and add the gelatin. Stir to dissolve. Refrigerate until partially set.
3. Beat the cream cheese and mayonnaise together until light and fluffy. Fold in the gelatin mixture. Fold in the whipped topping.
4. Fold the pineapple, strawberries, sliced banana, and pecans into the remaining cream cheese mixture.
5. Pour into an 8x13 pan. Chill until the top sets, about 20 minutes.
6. For the top layer:.
7. Bring the pineapple juice and water mixture to a boil. Dissolve the unflavored gelatin in the boiling water. Turn the heat down, add the marshmallows and stir until the marshmallows are melted. Set aside to cool until tepid but not set.
8. Fold in the whipped topping. Spread the topping mixture over the fruit mixture. Chill for several hours before serving.
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