50 Dollar Salad
Recipe: #13296
July 24, 2014
Categories: Desserts, Salads, Gelatin Salad, Pineapple, Baby Shower, Brunch, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Gluten-Free, Vegetarian, Gelatin/Jello, more
"Convent Cookery 1983. this is a fluffy tart salad that really tastes great . i used thawed cool whip instead of whipping cream"
Ingredients
Nutritional
- Serving Size: 1 (290 g)
- Calories 589.9
- Total Fat - 14.1 g
- Saturated Fat - 1.5 g
- Cholesterol - 2.4 mg
- Sodium - 314.6 mg
- Total Carbohydrate - 111.5 g
- Dietary Fiber - 2.7 g
- Sugars - 81.5 g
- Protein - 11.2 g
- Calcium - 80.3 mg
- Iron - 1.5 mg
- Vitamin C - 13.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix Jell-O and boiling water until thoroughly dissolved. Chill until slightly thickened. Whip it until light and frothy; fold in the fruit, nuts, and marshmallows (I mixed marshmallows in the egg yolks, I just used a a couple handfuls of mini marshmallows).
Step 2
Cook the yolks, sugar and vinegar until thick. (I did this over double boiler with a whisk, and at end of cooking) add marshmallow.
Step 3
Cool and add to whipped Jell-O mixture.
Step 4
Whip 1/2 pint whipping cream to soft peaks and fold into Jell-O mixture.
Step 5
Pour into pan and chill overnight.
Step 6
Serve cold.
Tips
No special items needed.