Lemon Dream Salad

Is it a salad or a dessert? I have been making this recipe for many years.  It is great for Easter, a spring dinner or a summer picnic. This salad is pretty served in a clear glass bowl.  As a dessert, you can serve it in individual glass dishes topped with a few raspberries, strawberries, blueberries or a twist of lemon. This is a family favorite!

1 pint (2 cups) Heavy Whipping Cream, whipped to stiff peaks. (see Note below)

2 TBS powdered sugar (only if you are using the Heavy Whipping Cream)

1 can (22 oz) Lemon Pie Filling

2 cups miniature marshmallows

1 can (15 oz) Mandarin Oranges, well drained

Place the Heavy Whipping Cream with the powdered sugar in a mixing bowl.  Whip until you reach stiff peaks.  Set aside.

In your serving bowl, combine the pie filling and marshmallows. Gently stir in the oranges making sure you don't break them up too much. 

Gently fold in the Whipped Cream.  Continue to fold the ingredients until you no longer see streaks of pie filling and cream.  Again, make sure you don't break up the oranges too much.

Refrigerate 1-2 hours before serving.  

 

Note:

You may add 2 TBS of powdered sugar to stabilize and sweeten the whipped cream, if you wish. Or you can use an 8 oz tub of Cool Whip instead of the heavy whipping cream. No need to use the powdered sugar if you are using the Cool Whip.

You may refrigerate the salad overnight; however, the marshmallows will absorb the moisture from the salad and they will become soft and fluffy. Refrigerate to your preference.

Optional Ingredients:

You may also add a 20 oz can of crushed pineapple (very well-drained) and/or a 1/2 cup of flaked coconut.

Serves: 6 - 8

Eileen