Lemon Pineapple Salad Recipes

LEMON PINEAPPLE SALAD

Steps:

• Prepare jello according to package directions.
• Pour it in a 9x9 pan.
• When jello begans to set, add drained crushed pineapple.
• Beat cream cheese.
• Prepare 1 pk. dream whip according to recipe on package then add beaten cream cheese.
• Spread over jello mixture after it has set up.
• Combine in sauce pan, sugar and cornstarch; add pineapple juice and beaten eggs, cook until thickened, about 5 to 8 minutes.
• Let cool, then pour over top of whipped topping.
• Sprinkle with chopped nuts.
• Refrigerate.

LEMON AND PINEAPPLE 7-UP SALAD RECIPE - (4.6/5)

Steps:

• Combine jello with boiling water and dissolve. Stir in 2 tablespoons of sugar and 7-Up. Refrigerate until the mixture is set but still liquid enough to add marshmallows, pineapple (drain juice and save for topping) and bananas. Stir these ingredients together and return to the refrigerator for a firm set. For the topping, combine ½ cup of saved pineapple juice, 1 beaten egg, ½ cup sugar, flour and butter in a sauce pan. Bring to a low boil and thicken. Cool till slightly warm and add and fold into whipped cream. Mix well then spread generously over firmly set jello.

LEMON PINEAPPLE SALAD

Steps:

• Stir together lemon-flavored gelatin and 2 cups boiling water in a large bowl until dissolved. Chill 1 hour or until consistency of unbeaten egg whites. Whisk in lemon pie filling and whipped topping until smooth. Fold in pineapple and lemon rind; spoon mixture into a lightly greased 2-quart mold or serving dish. Chill 8 hours or until firm.

LEMON CREAM SALAD

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.

PINEAPPLE, MANGO, AND MEYER LEMON SALAD

Steps:

• Combine fruit and lemon juice in a bowl. Top with coconut flakes.

PINEAPPLE GELATIN SALAD

Steps:

• Drain pineapple, reserving juice. Dissolve gelatin in water; add pineapple. Pour into a 13x9-in. dish coated with cooking spray; chill until almost set, about 45 minutes. , In a bowl, beat cream cheese and whipped topping until smooth. Carefully spread over gelatin; chill for 30 minutes. Meanwhile, in a saucepan over medium heat, combine sugar, lemon juice, water, flour, egg yolks and reserved pineapple juice; bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cool. Carefully spread over cream cheese layer. Chill for at least 1 hour.

CREAMY PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1-1/3 cups; bring to a boil. Place gelatin in a bowl; add boiling liquid and stir to dissolve. Cool until slightly thickened. In a bowl, whip cream; gradually beat in sugar. Fold into the gelatin mixture. Stir in pineapple and cottage cheese; blend well. Pour into a 1-1/2-qt. serving bowl; chill at least 3 hours or overnight.

PINEAPPLE LEMONADE

Steps:

• Core pineapple using a pineapple corer or slicer. Break up into chunks and measure out 2 cups. Save juices.
• Combine 2 cups pineapple and juices, 2 cups water, and lemon juice in a blender. Blend until smooth. Pour into a pitcher. Add remaining 2 cups water and sweetener. Stir and serve over ice.

CARROT GELATIN SALAD

Steps:

• In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.
• When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.

LEMON JELLO SALAD

Steps:

• In a large bowl, dissolve jello in hot water. Add cold water and stir well. Pour contents into desired serving bowl and refrigerate for 1 hour to allow it to begin to set. Add drained pineapple to jello, mix. Add bananas to jello, mix. Top with marshmallows. Cover with plastic wrap and chill for 4 hours or until set. Just prior to serving, blend heavy whipping cream, vanilla and sugar. until soft peaks form. Spread whipped cream on top of Jello and serve. Refrigerate leftovers for up to 2 days in a covered container.

LIME, PINEAPPLE AND CARROT SALAD

Steps:

• Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water and pineapple. Refrigerate about 45 minutes or until thickened but not set.
• Lightly brush six 1/2-cup salad molds with vegetable oil. Stir carrot into thickened gelatin; pour into molds. Refrigerate about 4 hours or until firm.
• To unmold salads, dip molds into hot water for 10 seconds. Place salad plate upside down onto each mold; turn plate and mold over, then remove mold. Top salads with mayonnaise.

LEMON JELL-O SALAD WITH PINEAPPLE AND BANANAS

Steps:

• Dissolve Jell-O in hot water, place in a 9 x 13" dish and refrigerate. When beginning to set, add pineapple, bananas and marshmallows. Return to refrigerator.
• Topping: Combine water/pineapple juice, sugar, cornstarch, egg, and butter. Mix well, making sure cornstarch is dissolved, and heat until thickened.
• When topping mixture is cool add whipped cream, and spread on top of Jell-O mixture. Top with grated cheese. Refrigerate until ready to serve.