Lime Jello Ma Recipes

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LIME JELLO SALAD



Lime Jello Salad image

A favorite summertime (or anytime) jello salad of ours. Very refreshing. Great served as an accompaniment to a barbecue or a brunch.

Provided by Bobbie

Categories     Low Protein

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (6 ounce) package lime Jell-O gelatin
1 1/2 cups hot water
cold water
8 ounces cream cheese, softened
12 ounces Cool Whip
20 ounces crushed pineapple, drained but save juice
1 cup chopped walnuts

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.

G-MA'S LIME JELLO



G-ma's Lime Jello image

This is my grandma's recipe. We make it and serve it as a salad every Thanksgiving and Christmas. It gets gobbled up much faster than the turkey! Please note that the jello must be set before adding the pineapple. If it is added too early, the acid will inhibit with the gelling process.

Provided by belkathy

Categories     Gelatin

Time 3h

Yield 6 serving(s)

Number Of Ingredients 7

1 can crushed pineapple
1/2 cup lemon juice (freshly squeezed!)
1 cup water
1 (3 ounce) package cream cheese
1/2 cup sugar
1/2 pint whipping cream
1 (3 ounce) package lime Jell-O gelatin

Steps:

  • Bring lemon juice, water, and sugar to a boil in saucepan.
  • Add package of lime jello and stir until it dissolves completely.
  • Let set in refrigerator in a 8x8 square glass pan.
  • Whip the cream into the pan of jello with an electric mixer.
  • Then whip in the cream cheese and pineapple.
  • It helps to break the cream cheese into smaller chunks before mixing.
  • Make sure all the jello gets mixed into the other ingredients.
  • Keep in freezer for a couple of hours before serving.
  • Can also be stored in the fridge if you want a softer jello.

Nutrition Facts : Calories 310, Fat 19.6, SaturatedFat 12.2, Cholesterol 69.9, Sodium 124.1, Carbohydrate 32.7, Fiber 0.1, Sugar 29.4, Protein 3.1

KEY LIME BUNDT CAKE



Key Lime Bundt Cake image

This is a take on Key Lime Cake III, but after some experimenting, I find this recipe is moister, more flavorful, and easier to make.

Provided by SockMuncle

Categories     Bundt Cake From a Mix

Time 2h30m

Yield 14

Number Of Ingredients 12

1 (15.25 ounce) package lemon cake mix
½ (8 ounce) package cream cheese, softened
1 (3 ounce) package lime-flavored gelatin mix
¾ cup limeade
⅓ cup vegetable oil
4 large eggs
½ medium lime, zested and juiced
½ cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
4 ½ cups powdered sugar
4 ½ tablespoons Key lime juice
3 tablespoons graham cracker crumbs, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt® pan.
  • Combine cake mix, cream cheese, gelatin mix, limeade, vegetable oil, eggs, lime zest, and lime juice for cake in a mixing bowl; mix until smooth and well combined. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Remove from the oven and let cool to room temperature, 30 minutes to 1 hour.
  • Beat butter and cream cheese for glaze in a bowl with an electric mixer until light and fluffy. Add powdered sugar and Key lime juice and mix until well combined.
  • Turn the pan over and remove the cooled cake onto a serving plate. Pour glaze over the cake and garnish with crushed graham crackers and more lime zest.
  • Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 526.9 calories, Carbohydrate 70.8 g, Cholesterol 105.3 mg, Fat 25.5 g, Fiber 0.4 g, Protein 6.2 g, SaturatedFat 12.1 g, Sodium 351.3 mg

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