Lemon pineapple salad

Lemon pineapple salad

Ingredients/Components

• pkg - 1 oz
• milk - 1 c
• miniature marshmallows - 2 c
• whipping cream, whipped - 1 c
• 4 oz - 1 lb
• mayonnaise - 1/3 c
• cream cheese, softened - 6 oz

How to make lemon pineapple salad:

Melt marshmallows in milk over low heat; pour jello in, stirring until dissolved. Combine softened cream cheese and mayonnaise, mixing until well blended. Gradually add jello mixture, mixing until well blended. Stir in pineapple. Chill until slightly thickened. Fold in whipped cream. Pour into 2-quart mold; chill until firm. Unmold if you like. Makes 12 servings.

Hint: The softer the cream cheese, the better it will mix with the mayonnaise (no lumps). This can also be made with a ready-mix graham cracker crust for pie.

Recipe categories: Desserts, Low sodium, Salads.