Pastel Marshmallow Lemon/Lime Dessert
This recipe was also posted in the Taste of Home Magazine---but is a lot older than this, about 1950's. Still good no matter when,or if some think it is a "new" recipe!
6 ozlemon/lime jello or 3 oz. pkg. of each flavor
2 cboiling water
8 ozcream cheese, room temperature
1 1/2 cevaporated milk
3 ozpkg. instant vanilla pudding
8 ozcan crushed pineapple, drained
1/2 cchopped salty pecans
10 1/2 ozpastel mini-marshmallows
How to Make Pastel Marshmallow Lemon/Lime Dessert
- In a large bowl, combine the jello and boiling water; stir until jello has dissolved. Chill until slightly thickened (so like egg white thick).
Beat cream cheese on high speed until smooth. Set aside.
- Using a small bowl and a whisk, combine milk and instant pudding mix, whisking until thickened. Chill 5 minutes in the refrigerator.
- Add the fluffy beaten cream cheese to the slightly thickened jello(like egg white thick).Stir in the thickened pudding and fold in the pineapple.
- Pour into a 9x13-inch glass dish. Sprinkle with the salty nuts and marshmallows. Cover and refrigerate until set.