Ingredients

The following ingredients have 7 Servings
  • .3 ounce lime jello
  • 8 ounces cream cheese (room temperature)
  • 2 cups boiling water
  • 8 ounces crushed pineapple (drained)
  • ½ cup chopped pecans
  • ¼ cup finely chopped celery
  • 1 ½ cups mini marshmallows

Instruction

  • Using a stand or hand-held mixer, cream the jello together with the cream cheese.
  • Reduce the mixer speed to the lowest possible and add the water a small amount at a time to begin with. After the mixture has loosened up and the water begins to incorporate easy, add the rest all at once.
  • Continue mixing until the cream cheese, jello and water are thoroughly and smoothly combined.
  • Pour into a mold or dish.
  • Refrigerate until the mixture is partially set (about two hours, but check periodically).
  • Remove from refrigerator and stir in the remaining ingredients.
  • Return to refrigerator until completely set. Check after an hour to make sure the marshmallows are submerged. If not, stir them into the mixture again. The salad will need about 4 hours to completely set.
  • Cut into squares to serve.