Pastel Marshmallow Lemon/Lime Dessert

★★★★★ 1 Review
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By Pat Duran
from Las Vegas, NV

This is also an old jello recipe made many times for my family, the kids always like the colorful marshmallows. Sometimes I would pick out just all of one color for this jello other times kept them all mixed up. This is so easy to make you children or grand children will want to help you and of course eat a few of the marshmallow too, while helping. LOL. 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!

serves 10 to 12
prep time 25 Min
method Refrigerate/Freeze

Ingredients

  • 6 oz
    lemon/lime jello or 3 oz. pkg. of each flavor
  • 2 c
    boiling water
  • 8 oz
    cream cheese, room temperature
  • 1 1/2 c
    evaporated milk
  • 3 oz
    pkg. instant vanilla pudding
  • 8 oz
    can crushed pineapple, drained
  • 1/2 c
    chopped salty pecans
  • 10 1/2 oz
    pastel mini-marshmallows
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How To Make

  • 1
    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.
  • 2
    Using a small bowl and a whisk, combine milk and instant pudding mix, whisking until thickened. Chill 5 minutes in the refrigerator.
  • 3
    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.
  • 4
    Pour into a 9x13-inch glass dish. Sprinkle with the salty nuts and marshmallows. Cover and refrigerate until set.
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