Lime Jello And Pineapple Salad Recipes

LIME JELLO SALAD

Steps:

• Combine jello and hot water; stir until jello is dissolved.
• Add enough cold water to pineapple juice to equal ½ cup and stir into the jello. Chill until partially set; then whip with a mixer. Set aside.
• In another bowl, beat the cream cheese. Add pineapple, beating briefly.
• Fold in Cool whip and nuts - then combine with the jello mixture and chill until firm.

LIME JELLO AND PINEAPPLE SALAD

Steps:

• Using a large bowl completely dissolve Jello in the boiling water.
• Mix in sour cream and whisk until there are no lumps.
• Stir in pineapple, carrots, celery and nuts.
• Pour into a ring Jello mould.
• Place in refrigerator and chill for at least three hours.
• When ready to serve unmould Jello by dipping the bottom in very hot water for a few moments, place a plate over the top and turn upside down.

PINEAPPLE & CREAM CHEESE JELL-O SALAD

Steps:

• Dissolve JELL-O in 2 cups boiling water. Whisk in softened cream cheese until thoroughly blended. Then add crushed pineapple, pineapple juice and 1/2 cup cold water. Pour into 6-cup mold and refrigerate until set.
• Turn out mold onto serving plate. Spoon COOL WHIP into center of mold.
• Arrange your choice of fresh or frozen fruit on top as desired. (I'm not entirely happy about the color of the kiwi in combination with the color of the JELL-O, but since it tastes great, I live with it. Ha!)
• Serve immediately, and be sure to add a big spoonful of the fruit and COOL WHIP to your JELL-O for a cool, creamy and refreshing fruit dessert!

LIME PINEAPPLE SALAD

Steps:

• Dissolve packages of lime gelatin mix in 2 cups boiling water, remove from heat and stir well. Add 2 cups cold water and stir.
• Place gelatin mixture in a medium size bowl and allow to get cold in refrigerator. When gelatin mixture is slightly beginning to set around edges of bowl (test frequently -- you do not want it to completely set) remove from refrigerator.
• (To insure cream cheese is soft enough I microwave it for 20 seconds.) With an electric mixer beat softened cream cheese in a separate bowl and add small amounts by tablespoons into gelatin while beating. Add mayonaise.
• By hand, stir in drained pineapple, marshmallows and pecans. Pour into a 2 or 3 quart pyrex dish or plastic container and place in refrigerator. Let mixture get completely cold for at least 4-5 hours before serving.
• May be dipped out of container or served cut in squares topping a lettuce leaf.
• Enjoy!

LIME GELATIN SALAD

Steps:

• Dissolve gelatin in water. In a bowl, beat cream cheese until fluffy. Stir in gelatin mixture and beat until smooth. Stir in vanilla, oranges, pineapple, soda and pecans. Chill until the mixture mounds slightly when dropped from a spoon. Fold in three-fourths of the whipped topping. Pour into a 13x9-in. dish. Refrigerate for 3-4 hours or until firm. Cut into squares; garnish with the remaining whipped topping.

FLUFFY LIME SALAD

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. In a saucepan, combine gelatin, water and reserved juice. Cook and stir over low heat until gelatin is dissolved. Refrigerate until syrupy, about 30 minutes., In a small bowl, beat cream cheese until fluffy. Stir in gelatin mixture, walnuts, marshmallows and reserved pineapple. Fold in the whipped cream. , Transfer to a 1-qt. serving bowl. Cover and refrigerate for 2 hours or until set.

LIME JELLO CABBAGE SALAD

Steps:

• Shred cabbage in food processor to be very fine and to equal 1 cup. Grate carrots to equal 1/2 cup. Add both to an 8 x 8 square dish.
• Drain crushed pineapple, reserving liquid in a measuring cup. Add ice to the juice so it will equal exactly one cup. Set aside.
• In a small pan on low heat, heat one cup water. Add jello to dissolve and turn off heat. Add the pineapple juice/ice to the pan and stir until ice melts.
• Pour jello mixture into the 8 x 8 dish with the cabbage, carrots and pineapple. Refrigerate for 2 hours unti firm.
• Cut into 9 square servings and and enjoy!

LIME JELLO SALAD

Steps:

• Bring 4 cups of water to a boil.
• Remove from heat and quickly mix in the jello and pudding mix.
• Pour into a glass dish and add pineapple evenly throughout. I have used various sizes of glass dishes, they all work.
• Cover and place in the fridge for at least four hours.
• Remove from fridge and move the jello to a large bowl - mash around until it's broken up.
• Mix in Cool Whip and coconut flakes.
• Keep refrigerated until ready to serve.

LIME GELATIN SALAD I

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
• Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

PINEAPPLE-LIME GELATIN MOLD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in pineapple; cover and refrigerate until syrupy. , Whisk in sour cream; add pecans. Transfer to a 6-cup ring mold coated with cooking spray. Cover and refrigerate until firm. Unmold onto a serving plate.

PINEAPPLE LIME JELLO SALAD RECIPE

Steps:

• Put the cool whip and jello in a large mixing bowl and whisk until they are well blended and most of the jello dissolves into the cool whip. Next fold in the cottage cheese, pineapple and bananas. Stick into the refrigerator until you are ready to eat!

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.

LIME JELLO SALAD (NO PINEAPPLE, NO CHEESE)

Steps:

• Dissolve jello in boiling water, then stir in cold water, refrigerate until partially set.
• Add apples, celery, marshmallows, and mayonnaise to jello.
• Whip the cream until firm and fold into the jello mixture.
• Refrigerate until set.
• Time includes time for jello to set.
• Enjoy!