Lemon Cream Salad

Name: Lemon Cream Salad
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT6H0M0.000S
Yield: 6 to 8 servings
Ingredients: 10 ounces lemon-lime carbonated beverage; 1 cup miniature marshmallows; 6 ounces cream cheese; 1 (6-ounce) package lemon flavored gelatin; 20 ounces frozen red raspberries in syrup, drained; 1 (20-ounce) can crushed pineapple, drained; 3/4 cup chopped pecans; 1 cup whipped topping (recommended: Cool Whip brand)

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Level: Intermediate
Total: 6 hr

Prep: 1 hr
Inactive: 2 hr
Cook: 3 hr

Yield: 6 to 8 servings

Level: Intermediate
Total: 6 hr

Prep: 1 hr
Inactive: 2 hr
Cook: 3 hr

Yield: 6 to 8 servings

Ingredients

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10 ounces lemon-lime carbonated beverage

1 cup miniature marshmallows

6 ounces cream cheese

1 (6-ounce) package lemon flavored gelatin

20 ounces frozen red raspberries in syrup, drained

1 (20-ounce) can crushed pineapple, drained

3/4 cup chopped pecans

1 cup whipped topping (recommended: Cool Whip brand)

Directions

In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream cheese and stir until smooth. Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in thr raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5 cup gelatin mold. Chill until firm and serve.