Christmas Salad
Submitted by DEANN
A two-layer Christmas Jello salad with lime gelatin on the bottom and a creamy lemon layer on top with cream cheese, pecans, marshmallows, and pineapple juice. Retro holiday side dish charm.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
4 hrsIf your family holidays include a gelatin mold on the table, this one’s for you.
A bright green lime Jello layer sets firm on the bottom, then gets topped with a creamy lemon layer loaded with melted marshmallows, cream cheese, chopped pecans, and a touch of salad dressing.
The green-and-yellow layers look festive when you cut into squares, and the contrast between the firm, fruity bottom and the fluffy, tangy top keeps people coming back for seconds.
It takes about 15 minutes of actual work, but plan ahead. The lime layer needs 3 to 4 hours to set before you can add the top.
Kitchen Tips
- Let the lime layer set completely before pouring the lemon layer on top. If it’s still soft, the layers will bleed together and you’ll lose that clean two-tone look.
- Melt the marshmallows gently with the lemon Jello and pineapple juice over low heat. High heat scorches marshmallows fast.
- Cool the lemon mixture before pouring over the set lime layer. Hot liquid melts the bottom layer on contact.
Ingredients
Directions
Prepare lime jello with boiling water and 1 cup pineapple juice.
Pour into square Pyrex dish, 10×10 inches.
Refrigerate 3 to 4 hrs. until firm.
Combine lemon jello, remaining cup of pineapple juice and marshmallows.
Heat until melted and dissolved, cool.
Add remaining ingredients, mix well.
Pour over lime jello and refrigerate.
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