Recipe courtesy of Tammi Hicks

Lemon Cream Salad

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  • Level: Intermediate
  • Total: 6 hr
  • Prep: 1 hr
  • Inactive: 2 hr
  • Cook: 3 hr
  • Yield: 6 to 8 servings
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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)


  1. 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.