Yield: 1 Servings
|1 pack||(3 oz.) lime jello|
|1 pack||(3 oz.) cream cheese|
|1 cup||Miniature marshmallows|
|1 can||(8 1/4 oz) crushed pineapple, undrained|
|1 cup||Chopped pecans; or to taste|
Bring gelatin and water to a boil in a saucepan. Reduce heat to very low and grate cream cheese into mixture dissolving as much cream cheese as possible. Add marshmallows and melt into mixture. Turn heat off and cool slightly. Add undrained pineapple and pecans to mixture and blend well.
Pour into mold and refrigerate until firm. Stir a couple of times while thickening to prevent settling. Serves 6. Variation: Raspberry gelatin can be substituted for the lime gelatin. Add a 10 oz. package of thawed frozen raspberries and you have a great variation.
From: The Austin Heritage Cookbook Posted to EAT-L Digest by Brigid <heckma@...> on Nov 23, 1997