Lime Jello Salad with Marshmallow and Pecans
A retro gelatin salad with lime Jello, crushed pineapple, diced pears, and pecans, lightened with whipped cream and topped with a cooked marshmallow custard. This chilled dessert salad requires overnight refrigeration and delivers a creamy, fruity texture with nutty crunch.
Ingredients
- 3 ounce lime flavored Jell-O gelatin, package
- 1 cup water, boiling
- 1 cup pineapple, crushed
- 1 cup pear, diced
- 1 cup pecans, choppedwalnuts or almonds1:1substitutionFull guide →
- 12 marshmallows, whole or mini
- 4 egg yolks, raw
- 3 tablespoon granulated sugar
- 3 tablespoon vinegarlemon juice1:1substitutionFull guide →
- ½ pint whipping cream
Instructions
- 1
Dissolve lime gelatin in boiling water completely
- 2
Chill until slightly thickened
- 3
Whip the gelatin mixture until light and frothy
- 4
Fold in crushed pineapple, diced pears, chopped pecans, and marshmallows
- 5
Whisk together egg yolks, sugar, and vinegar over a double boiler until thick
- 6
Add marshmallows to the cooked egg yolk mixture and cool
- 7
Combine the cooled egg yolk mixture with the whipped gelatin
- 8
Whip whipping cream to soft peaks
- 9
Fold whipped cream into the gelatin mixture
- 10
Pour into a pan and chill overnight
- 11
Serve cold
Tips
Use a double boiler when cooking egg yolks to prevent curdling
Chill gelatin until slightly thickened before whipping for best foam structure
Fold ingredients gently to preserve airiness in the final mixture
Good to Know
Covered in refrigerator up to 3 days
Prepare entirely the day before serving; chills overnight
Serve directly from refrigerator while cold
Common Mistakes
Do not skip the double boiler when cooking egg yolks to avoid curdled custard
Do not over-whip cream to avoid grainy texture when folded in
Do not fold ingredients vigorously to avoid deflating the airy gelatin base
Substitutions
changes flavor profile
texture change