Meals Matter

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Contributed By: elkgrovemom
Quick Cooking Magazine

This is a great salad for that big Easter dinner. But it's great any time of year. The colorful marshmallows make it look very nice!

Ingredients

1 package (3 ounces) lemon gelatin

1 package (3 ounces) lime gelatin

2 cups Boiling water

1 package (8 ounces) cream cheese, cubed

1/2 cup Evaporated milk

1/2 cup Mayonnaise

1 can (8 ounces) unsweetened crushed pineapple, undrained

1/2 cup Chopped walnuts (optional)

1 package (10-1/2 ounces) pastel miniature marshmallows

Preparation

In a large mixing bowl, combine lemon and lime gelatin with boiling water; stir until dissolved. Add cream cheese; let stand for 10 minutes. Beat on high speed until smooth. Stir in milk and mayonnaise. Fold in pineapple.

Pour into an ungreased 13-in. x 9-in. x 2-in. dish. Sprinkle with nuts and marshmallows. Cover and refrigerate until set. Yield: 12-15 servings

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