MARSHMALLOW JELLO SALAD RECIPES

Steps:

• In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
• Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
• In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
• Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

Steps:

• Combine lemon Jello and boiling water. 
• Stir until jello is dissolved.
• Add 7 up and stir until combined. Allow to cool for 10 minutes.
• Stir in drained crushed pineapple, sliced banana's and mini marshmallows.
• Pour Jello mixture into a 9"x13" pan or divide evenly into 10 individual parfait glasses. Cover and refrigerate for 2-3 hours.
• Combine flour and sugar in a medium sized pan and stir in egg.
• Slowly pour in pineapple juice while stirring until smooth.
• Add butter and bring to a boil over medium heat while stirring constantly.
• Boil for 3 minutes or until thickened.
• Remove from heat and stir in gelatin until dissolved.
• Allow to cool 15 minutes or until room temperature.
• Beat whipping cream and vanilla in a cold mixing bowl at medium speed for about 1-2 minutes or until stiff peaks form.
• Fold whip cream into pineapple pudding mixture until well combined.
• Pour Pineapple Pudding Mousse mixture over the top of lemon jello.
• Cover and refrigerate for 6 hours or overnight.
• Garnish with chopped nuts and cherries if using and serve.