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Bunny Citrus Mallow Mold recipe

Don’t wait for Easter to serve this deliciousgelatin salad, it’s wonderful served anytime of the year.

Recipe: Bunny Citrus MallowMold

1 cup boiling water
1 (3.25-ounce) package lime gelatin
3/4 cup cold water
1/4 cup tablespoon fresh lemon juice
1 (8-ounce) package cream cheese, softened
2 (8-ounce each) cans crushed pineapple, drained
1 1/2 cups miniature marshmallows
1/2 cup finely chopped pecans or walnutsBunny shaped marshmallows for garnish(optional)

  • In medium bowl, stir boiling water intodry gelatin until completely dissolved. Stir in cold water andjuice.
  • In large bowl, beat the cream cheese untilcreamy; gradually add gelatin to cream cheese, mixing until wellblended. Refrigerate until thickened, but not firmly set.
  • Fold in the pineapple, marshmallows andpecans, blending well.
  • Spoon into 6-cup ring mold sprayed withcooking spray, or simply a glass serving dish.
  • Refrigerate several hours or until firm.Unmold onto serving plate and garnish with bunnyshaped marshmallows,if desired. Store leftover gelatin in refrigerator.

    Makes 10 servings.

    marshmallow juice

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  • Comments

    1 Comment


    I have recently started using Lorann Red Velvet Flavor, which gives the cake its dark, red colour and just slightly-citrus taste that doesn’t fade once the cake is baked. If you can’t get this ingredient, you can replace with 1 oz of red liquid food colouring, or 1-2 tablespoons of a super red gel paste colour along with 1 tablespoon of pure vanilla extract. Hi, i will try this recipe but it is the first time i see a recipe with mayo?? Does anyone knows who does the mayonesse works on the cake? does it give moisture??

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