Cool And Creamy Lemon Salad Recipes

Steps:

• In a large bowl, beat cream cheese, lemon zest and juice until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into cream cheese mixture., Layer fruit in a 2-qt. glass bowl; spread cream cheese mixture over top. Refrigerate, covered, until serving or up to 24 hours. Just before serving, sprinkle with pecans.

Steps:

• In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream cheese and stir until smooth. Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in thr raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5 cup gelatin mold. Chill until firm and serve.

Steps:

• Bring 4 quarts of water to a boil in large pot. Add 1 tablespoons salt and macaroni and cook until nearly tender, about 5 minutes.
• Drain in colander and rinse with cold water until cool, then drain briefly so that the macaroni remains moist. Transfer to a large bowl.
• Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne and let sit until flavors are absorbed, about 2 minutes.
• Add mayonnaise and let sit until salad texture is no longer watery, 5-10 minutes.
• Season with salt and pepper to taste. Serve.
• (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.).

Steps:

• Prepare pudding using the 2 cups of milk according to package directions.
• Fold in whipped cream. Gently fold in drained fruits. Chill.