Pineapple
marshmallow salad
At
Christmas and thanksgiving, this salad is one of the favourites among our
Canadian and American friends. We usually have to quadruple this salad to feed
our friends at these larger occasions and we sometimes have a hard time finding
the marshmallows but it is always a hit and there aren’t usually ever any
leftovers.
1
- 3 oz lemon Jello (I still bring back Jello from Canada)
1
c. boiling water
14
oz or 240 ml can of pineapple crushed
4
oz or 200 ml cream cheese
100
small marshmallows or 25 cut large marshmallows
1
c. whipping cream
Method:
Combine
Jello with boiling water in a fairly large bowl. Stir to dissolve. Add
pineapple with juice using wire cheese cutter or sharp knife cut cheese (in
small chunks). Add arshmallows,
stir. Chill until It begins to thicken, stir occasionally.
Whip
cream until thick, fold into thickened mixture. Pour into a serving bowl and
chill. This is best made in the morning of the dinner or late the night before.
