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pastel marshmallow lemon/lime dessert

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is also an old jello recipe made many times for my family, the kids always like the colorful marshmallows. Sometimes I would pick out just all of one color for this jello other times kept them all mixed up. This is so easy to make you children or grand children will want to help you and of course eat a few of the marshmallow too, while helping. LOL. This recipe was also posted in the Taste of Home Magazine---but is a lot older than this, about 1950's. Still good no matter when,or if some think it is a "new" recipe!

(1 rating)
yield 10 to 12
prep time 25 Min
method Refrigerate/Freeze

Ingredients For pastel marshmallow lemon/lime dessert

  • 6 oz
    lemon/lime jello or 3 oz. pkg. of each flavor
  • 2 c
    boiling water
  • 8 oz
    cream cheese, room temperature
  • 1 1/2 c
    evaporated milk
  • 3 oz
    pkg. instant vanilla pudding
  • 8 oz
    can crushed pineapple, drained
  • 1/2 c
    chopped salty pecans
  • 10 1/2 oz
    pastel mini-marshmallows

How To Make pastel marshmallow lemon/lime dessert

  • 1
    In a large bowl, combine the jello and boiling water; stir until jello has dissolved. Chill until slightly thickened (so like egg white thick). Beat cream cheese on high speed until smooth. Set aside.
  • 2
    Using a small bowl and a whisk, combine milk and instant pudding mix, whisking until thickened. Chill 5 minutes in the refrigerator.
  • 3
    Add the fluffy beaten cream cheese to the slightly thickened jello(like egg white thick).Stir in the thickened pudding and fold in the pineapple.
  • 4
    Pour into a 9x13-inch glass dish. Sprinkle with the salty nuts and marshmallows. Cover and refrigerate until set.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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