Lime Jello Mold Grannys Green Goop Recipes

GRANDMA'S LIME GREEN JELLO SALAD RECIPE (WITH COTTAGE CHEESE & PINEAPPLE)

Steps:

• In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
• Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
• In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
• Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

GREEN FLOP JELL-O

Steps:

• Microwave 2 cups soda on high until hot, 1-2 minutes. Place hot soda and gelatin in a blender; cover and process until gelatin is dissolved. Add cream cheese; process until blended., Transfer to a large bowl; stir in chilled soda. Whisk in whipped topping. Pour into a 3-qt. trifle bowl or glass bowl. Refrigerate, covered, until firm, about 4 hours.

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.

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.

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 JELL-O MOLD

Steps:

• Drain pineapple and reserve liquid.
• Spray Jello mold or bowl with PAM cooking spray.
• Dissolve Jell-o in 2 cups of boiling water, stirring for a few minutes.
• Add enough cold water to the reserved pineapple juice to equal 1.5 cups, and add to Jell-o mixture.
• Whisk in about 8 oz. sour cream (mom used a little less).
• Dump pineapple inches.
• Chill until set.
• If you want to unmold the dish, set bowl into warm water for 30 seconds, and place plate on top of bowl.
• Invert the bowl onto the plate and let the jell-o slide out.
• Enjoy!

LIME JELL-O MOLD

Steps:

• Make the Jell-O.
• Whip in soften cream cheese and Cool Whip. Fold in pineapple.
• Pour into Jell-O mold then chill.