Pastel Marshmallow Lemonlime Dessert Recipes
PASTEL MARSHMALLOW LEMON/LIME DESSERT
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...
Provided by Pat Duran
Categories Fruit Desserts
Time 25m
Number Of Ingredients 8
Steps:
- 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.
LEMON LIME DESSERT
This make-ahead treat offers a wonderfully refreshing blend of citrus flavors. Topped with a smooth lemon sauce, it's the perfect ending to any meal. Using an electric mixer makes it easy to combine the lime sherbet and vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cracker crumbs, 7 tablespoons butter and 1/4 cup sugar. Press into an ungreased 13x9-in. dish; freeze until firm. In a large bowl, combine ice cream and sherbet; pour over the crust. Freeze until firm., In a heavy saucepan, combine the eggs and remaining sugar. Stir in the lemon juice and remaining butter. Cook and stir until mixture reaches 160° and coats the back of a spoon. Transfer to a bowl; refrigerate until cooled., Spread over ice cream mixture. Cover and freeze for 3 hours or overnight. May be frozen for up to 2 months. , Just before serving, remove from the freezer and cut into squares.
Nutrition Facts : Calories 401 calories, Fat 21g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 242mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 0 fiber), Protein 4g protein.
FLUFFY MINT DESSERT
The cool, minty flavor of this fluffy dessert is perfect for Christmas or the hot summer months. Since it has to be made ahead of time, it's a great time-saver on potluck day. I received the recipe from a neighbor a couple years ago. -Carol Mixter, Lincoln Park, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 18-20 servings.
Number Of Ingredients 5
Steps:
- Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish. , Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving.
Nutrition Facts : Calories 291 calories, Fat 15g fat (10g saturated fat), Cholesterol 12mg cholesterol, Sodium 159mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
PASTEL GELATIN SALAD
I top my gelatin salad with pretty pastel mini marshmallows to add color to holiday menus. With its creamy lemon-lime base and tangy pineapple flavor, it's a tasty accompaniment to any meal.-Teresa Ries, Santee, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine lemon and lime gelatin with boiling water; stir until dissolved. Add cream cheese; let stand for 10 minutes. Beat on high speed until smooth. Stir in milk and mayonnaise. Fold in pineapple., Pour into an ungreased 13-in. x 9-in. dish. Sprinkle with nuts and marshmallows. Cover and refrigerate until set.
Nutrition Facts : Calories 250 calories, Fat 14g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 135mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.
LEMONY MARSHMALLOW GLAZE
Tried this when I didn't have any confectioners' sugar. I poured this over an angel food cake and had a few tablespoons left over. My husband almost ate the entire cake and spooned the leftover glaze onto his slices. Would also recommend this for pound cake, sponge cake, and cookies.
Provided by Mrs Nice Chef
Categories Dessert Glaze Recipes
Time 10m
Yield 10
Number Of Ingredients 5
Steps:
- Heat milk and butter in a medium saucepan over medium heat. When mixture starts to steam, whisk in marshmallows and vanilla until completely melted. Whisk in lemon zest and juice; mixture should be bubbly.
- Whisk continuously for 2 minutes, making sure no burning or sticking occurs, until glaze coats the back of a spoon.
Nutrition Facts : Calories 64 calories, Carbohydrate 11.4 g, Cholesterol 6.8 mg, Fat 2.5 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.6 g, Sodium 12.9 mg, Sugar 6.7 g
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