Saturday, July 7, 2012

Cool Off With My Pineapple-Lime Sea Foam Salad!

This extreme heat is the perfect time to enjoy this chilled cream cheese and flavored gelatin type salad that you whip into a fluffy delight with some chilled evaporated milk before adding crushed pineapple, mini marshmallows, chopped nuts, and celery for some crunch.  

My family loves this recipe and oddly enough that extends to a cat that used to stand on his hind legs trying to get my attention when I would make this.  I finally ended up giving him a sample.  Believe it or not, "Tiger Man" finished every lick of it on his plate--and he was a picky eater! 

I hope you try my recipe because I think you will really enjoy it!

My Pineapple-Lime Sea Foam Salad

1 small package of lime-flavored gelatin (3-oz. size)
1 small package of lemon-flavored gelatin (3-oz. size)
2 cups of boiling water
6 ounces of softened cream cheese or lower fat Neufchatel Cheese
1 can of evaporated milk (13 fluid oz. size)
3/4 cup of chopped celery
1/2 cup of mini marshmallows
1/2 cup of chopped walnuts or pecans
1-1/3 cup undrained canned crushed pineapple

Take a large mixing bowl and dissolve the gelatins in the boiling water. 

Add the cream cheese and beat with your electric mixer until smooth.

Chill the gelatin mixture until it looks like unbeaten egg white.

While the gelatin mixture is chilling, pour the evaporated milk in a loaf pan and store in the freezer until the milk is frozen about 1/4-inch around the edge of the pan.  At the same time this is chilling in  the freezer place a small mixing bowl with your electric beaters to chill in the refrigerator.

Take the chilled milk and pour into the chilled mixing bowl and beat with your electric mixer at high speed until that milk whips and stiff peaks form. 

Fold in the chopped celery, nuts, crushed pineapple, and marshmallows into the gelatin mixture. 

Next, take the whipped milk and fold it thoroughly into the gelatin mixture and combine. 

Turn this mixture into two shallow 2-quart baking dishes.  Cover and chill in the refrigerator for about four hours or overnight.

1 comment:

Heather! said...

Sounds delicious and perfect for these hot days!