Cool And Creamy Lemon Salad Recipes

LEMON CREAM SALAD

Steps:

• In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream cheese and stir until smooth. Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in thr raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5 cup gelatin mold. Chill until firm and serve.

LEMON JELLO SALAD

Steps:

• In a large bowl, dissolve jello in hot water. Add cold water and stir well. Pour contents into desired serving bowl and refrigerate for 1 hour to allow it to begin to set. Add drained pineapple to jello, mix. Add bananas to jello, mix. Top with marshmallows. Cover with plastic wrap and chill for 4 hours or until set. Just prior to serving, blend heavy whipping cream, vanilla and sugar. until soft peaks form. Spread whipped cream on top of Jello and serve. Refrigerate leftovers for up to 2 days in a covered container.

FLUFFY LEMON JELLO MOLD

Steps:

• 1. Dissolve jello in boiling water and add lemonade. Refrigerate until jelly like consistency. Fold in Cool Whip and pour into a six-cup mold. Refrigerate until ready to unmold and serve. Enjoy!!

LEMON/LIME JELLO SALAD

Steps:

• Dissolve the jello in the hot water and then cream the cheese into it using a mixer, until smooth.
• Stir in the pineapple and nuts.
• Stir in the Sprite.
• Pour in a mold and chill.

COOL AND CREAMY MOUNTAIN DEW SALAD

Steps:

• Cook pudding according to package directions. Cover top of pudding with plastic wrap to prevent top from forming that rubbery layer on top. Place in fridge and chill.
• Dissolve lemon jello in boiling water, add mountain dew and juice from pineapple. Chill until it starts to thicken but not set.
• Mix jello, pudding and cool whip with electric mixer.
• Fold in pineapple and marshmallows, pour into large bowl and chill.
• Serve and enjoy!

COOL AND CREAMY MACARONI SALAD

Steps:

• Bring 4 quarts of water to a boil in large pot. Add 1 tablespoons salt and macaroni and cook until nearly tender, about 5 minutes.
• Drain in colander and rinse with cold water until cool, then drain briefly so that the macaroni remains moist. Transfer to a large bowl.
• Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne and let sit until flavors are absorbed, about 2 minutes.
• Add mayonnaise and let sit until salad texture is no longer watery, 5-10 minutes.
• Season with salt and pepper to taste. Serve.
• (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.).