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Combine marshmallows, carbonated beverage and cream cheese in a large heavy saucepan; cook over medium
heat, stirring constantly, until cream cheese and marshmallows melt. Remove from heat. Add gelatin, stirring
until dissolved. Stir in pineapple and pecans. Chill until the consistency of unbeaten egg whites. Fold
in whipped cream. Pour mixture into 12 lightly-oiled 1/2 cup molds. Cover and chill until firm. Un-mold
onto lettuce-lined salad plates. Garnish as desired. Serves 12. We serve as a salad, but could be served
as a light dessert after a heavy meal.
Gina Fletcher, one of our regulars, has already tried this one out. She says it is great and she already
has requests for the recipe. She posted her response under "submit a recipe".
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