Lime Buffet Mold Recipes

FRUITY LIME SALAD MOLD

Steps:

• In a large bowl, dissolve gelatin in boiling water; chill until syrupy. In a small bowl, combine cream cheese and pineapple; stir into cooled gelatin. , Fold in whipped cream, pecans and cherries. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 3 hours or overnight.

HOLIDAY GELATIN MOLD

Steps:

• Drain pineapple, reserving juice. In a bowl, dissolve lime gelatin in 1 cup boiling water. Combine the pineapple juice, lemon juice and enough cold water to measure 1 cup; add to dissolved gelatin. Cut pineapple slices in half; arrange on the bottom of a 12-cup ring mold coated with cooking spray., Pour a small amount of lime gelatin over the pineapple; refrigerate until set. Add remaining lime gelatin; refrigerate until firm. In a small bowl, dissolve lemon gelatin in 1 cup boiling water. Refrigerate until partially set. Beat until light and fluffy., In another small bowl, beat cream cheese until fluffy. Stir in the mayonnaise. Fold in whipped gelatin; pour over lime layer. Refrigerate until firm., Dissolve raspberry gelatin in remaining boiling water. Slice bananas; place over lemon layer. Carefully spoon the raspberry gelatin over bananas. Refrigerate until firm or overnight.

BLUEBERRY LIME MOLD

Steps:

• In a medium bowl, whisk together the gelatin mix, sugar, lime juice, and boiling water for one minute, or until the gelatin is completely dissolved. Cover, and chill for one hour, or until slightly thickened.
• When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color, and double in volume. Whisk in whipped topping, and fold in blueberries. Lightly grease a 5 or 6 cup gelatin mold, and fill with the gelatin mixture. Chill for 4 hours, or until firm. Carefully unmold onto a platter, and serve.

LEMON LIME VEGETABLE SALAD

Steps:

• In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
• When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout. Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.

LIME JELLO MOLD

Steps:

• Dissolve jello in 1 cup boiling water.
• Add cream cheese; blend well.
• Add nuts, celery, and pineapple.
• In a seperate bowl, beat heavy cream until stiff peaks form.
• Fold jello mixture through cream.
• Place in jello mold and chill overnight.
• Unmold and serve sliced.

SUPREME DREAM LIME MOLD!

Steps:

• Whip the cream with a hand mixer until peaks form.
• Set aside.
• Dissolve the jello in 1 cup very hot water.
• Add the cream cheese and mash with a fork until smooth.
• Add pineapple and cherries and mix.
• Add the mayonnaise and whipped cream and mix.
• Add nuts and green food coloring.
• Mix until all ingredients are evenly distributed.
• Butter a ring mold or Tupperware mold.
• When mixture begins to set, then pour it all into the mold or into small, individual dessert bowls.
• Cover and refrigerate until firmly set.

LIME BUFFET MOLD

Steps:

• Drain pineapple juice into a large measuring cup. Add water to make 1 1/2 cups liquid.In a medium saucepan mix liquid, gelatin, rind, dill weed and salt. Stir over medium heat until gelatin is dissolved remove from heat. Cool for 5 minutes.Blend in sour cream, vermouth and optional food color. Chill until mixture mounds when dropped from a spoon. Stir in pineapple and pour into a 5-cup mold. Cover and chill until firm.Unmold onto a chilled plate. Garnish with lettuce and pineapple.

LIME BUFFET MOLD

Steps:

• 1. Drain pineapple juice into a large measuring cup. Add water to make 1 1/2 cups liquid.2. In a medium saucepan mix liquid, gelatin, rind, dill weed and salt. Stir over medium heat until gelatin is dissolved remove from heat. Cool for 5 minutes.3. Blend in sour cream, vermouth and optional food color. Chill until mixture mounds when dropped from a spoon. Stir in pineapple and pour into a 5-cup mold. Cover and chill until firm.4. Unmold onto a chilled plate. Garnish with lettuce and pineapple.