I don’t know why but that old Easter song has been running through my brain this week! Easter is on its way regardless of our winter like weather. We have no choice but to accept the snow and cool temperatures but we can decorate like spring is here and create an illusion of spring! I remember the years growing up, the tradition was to have a new dress for Easter along with an Easter bonnet and white gloves. Today I am sharing a springy light fluffy salad that could be served with your Easter dinner. It can be made the night before and is a pretty pale green. Happy Easter!
Fluffy Lime Salad
1 can ( 8 oz.) crushed pineapple
1 package ( 3 oz.) lime jello
3 Tablespoons water
6 oz. cream cheese, softened
1 cup coarsely chopped walnuts
1 cup miniature marshmallows
1 cup whipping cream, whipped
Drain pineapple reserving juice: set aside the pineapple. In saucepan, combine jello, water and reserved juice. Cook and stir over low heat until jello is dissolved. Refrigerate until syrupy, about 15 minutes.
In a small mixing bowl, beat cream cheese until fluffy. Stir in jello mixture, walnuts, marshmallows and reserved pineapple. Fold in whipped cream. Transfer to a 1 qt. serving bowl. Cover and refrigerate for 2 hours or until set.
9 servings.
Have a great week!
Fluffy Lime Salad
1 can ( 8 oz.) crushed pineapple
1 package ( 3 oz.) lime jello
3 Tablespoons water
6 oz. cream cheese, softened
1 cup coarsely chopped walnuts
1 cup miniature marshmallows
1 cup whipping cream, whipped
Drain pineapple reserving juice: set aside the pineapple. In saucepan, combine jello, water and reserved juice. Cook and stir over low heat until jello is dissolved. Refrigerate until syrupy, about 15 minutes.
In a small mixing bowl, beat cream cheese until fluffy. Stir in jello mixture, walnuts, marshmallows and reserved pineapple. Fold in whipped cream. Transfer to a 1 qt. serving bowl. Cover and refrigerate for 2 hours or until set.
9 servings.
Have a great week!
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