Description
This light and fluffy fruit salad is perfect as a side dish or dessert, and it’s super easy to make! I love to serve it as a side with my Easter ham, but it’s great with anything or by itself.
Ingredients
Units
Scale
- 1 8–ounce can crushed pineapple, drained and the juice reserved
- 1 3–ounce box Lime Jello
- 3 tablespoons water
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1 8–ounce package cream cheese, softened
- 1 cup miniature marshmallows
Instructions
- Add reserved pineapple juice, the dry jello mix and water to a small saucepan. Heat over medium heat just until the jello is dissolved. Transfer to a bowl and refrigerate until the jello is chilled and just beginning to set around the edges, about 40 minutes, or you can place it in the freezer for about 15 minutes.
- Meantime, add the whipping cream and sugar to the mixing bowl of a stand mixer, fitted with the whisk attachment, and whisk until soft peaks form. Transfer the whipping cream to a bowl and set aside.
- Add the cream cheese to the same mixing bowl. Beat the cream cheese until it very smooth and free of any lumps. Add the jello mixture and mix on medium speed until thoroughly combined. Mix in the pineapple and marshmallows.
- Add the whipped cream and gently fold it in.
- Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
- The salad will keep in the refrigerator for up to 3 days. I recommend eating it by day 3, before the whipping cream starts to break down.