Refreshing Lime Jello Salad Recipes

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 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 SALAD

Steps:

• Bring water to a boil and add Jello packet - while in pot. Mix well.
• In a separate bowl, blend cream cheese.
• Add dissolved Jello mixture to cream cheese in 3 batches, blending with a hand mixer between each addition. This is to help prevent lumps.
• Add 7 UP and mix by hand.
• Chill until mixture resembles egg whites or slime, about 30 - 60 minutes - this will vary depending on the temperature of the fridge, so check every 15 minutes or so.
• When the mixture is thick but soupy, add cool whip and mix well by hand.
• Add crushed pineapple and mix well.
• Pour mixture into a 9x13 serving dish or Jello mold.
• Chill till fully set.

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.

MAKEOVER FLUFFY LIME SALAD

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the 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, marshmallows, walnuts and pineapple. Fold in whipped topping., Transfer to a serving bowl. Cover and refrigerate for 2 hours or until set.

CREAMY JELLO-O WALDORF SALAD

Steps:

• Dissolve lime Jell-O in the 2 cups boiling water.
• Stir in the 1 1/4 cups cold water; Chill until almost set; 1 to 1 1/2 hours.
• In large bowl, prepare the lemon pudding with the milk, according to package directions; Let set in refrigerator for 5 minutes.
• Combine the prepared pudding and the partially set Jell-O and blend; Beat with electric mixer on medium speed for 2 minutes.
• Fold in the diced apples and walnuts; Pour into a 9x13-inch glass baking dish or large serving bowl or mold; Chill until set.
• Serve as is, or with a dollop of Cool Whip or mayonnaise on top of each serving.

REFRESHING JELLO SALAD

Steps:

• Mix jell-o gelatin according to package directions except omit 1 cup of cold water since you will be adding the pineapple juice instead.
• Once jell-o is dissolved in the 4 cups of hot water and 3 cups of cold water have been added, Add 1 can of crushed pineapple with juice.
• Mix and store in refrigerator to set about 4 hours.
• Once the jell-o is set. Mix with a hand mixer to loosen the jell-o.
• Next, add the softened cream cheese and mix well until the jell-o is lighter in color and cream cheese breaks into small curds throughout.
• Place back in refrigerator to chill again and set for another 1 1/2-2 hours.
• Place in individual dessert cups and enjoy a refreshing dessert!

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.