Tropical Lime Jell O 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.

TROPICAL LIME JELL-O® SALAD

Steps:

• Drain fruit salad, reserving 3/4 cup juice.
• Combine dry gelatin mix and lime zest in medium bowl. Add boiling water; stir 2 min. until gelatin is completely dissolved. Stir in lime juice and reserved fruit salad juice.
• Pour 1-1/4 cups gelatin mixture into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
• Whisk sour cream into remaining gelatin mixture until blended; stir in fruit salad. Spoon over gelatin layer in pan.
• Refrigerate 4 hours or until firm. Unmold before serving.

LIME JELL-O SALAD

Steps:

• Mix Lime Jell-O, Lemon Jell-O, and 1 cup boiling water to dissolve Jell-O then add 1 cup cold water.
• Mix mayonnaise, Eagle Brand Condensed Milk, cottage cheese, chopped pecans, and crushed pineapple.

LIME JELL-O COTTAGE SALAD

Steps:

• 1. In a clear bowl mix Jell-o with boiling water till completely dissolved.
• 2. Drain pineapple into cup and add water till it reaches the 1 cup line.
• 3. pour cold water juice mix and remaining ingredients into bowl.
• 4. Stir till all cool whip is dissolved
• 5. Place in fridge 1 hour and stir to mix ingredients do check occasionally to check for ingredient seperation. Stir if seperated but leave alone once it is starting to really set.

LIME JELLO SALAD - AKA 'THE GREEN STUFF'

Steps:

• Melt the marshmallows in milk in medium saucepan over medium heat. Stir frequently.
• Pour the milk and marshmallow mixture over lime jello in a large bowl. Stir until dissolved. Stir in cream cheese with beater. Add undrained pineapple. Mix well.
• Cool in the refrigerator for several hours or overnight.
• Blend mayonnaise and cool whip into the jello mixture.

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 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.

ORANGE JELLO SALAD

Steps:

• Mix together 4 cups of water, orange jello mix, and vanilla pudding mix in a sauce pan. Bring to a boil, stirring the whole time to keep clumps from forming. Once it starts to boil, remove from heat. Pour into a heat-resistant container (I usually use a glass baking dish), cover with plastic wrap and place in the fridge for about four hours. Remove from fridge and break up the jello into chunks. Place in a large bowl. Add in the pineapple, mandarin oranges, and whipped cream and mix around until everything is combined. Keep refrigerated until you are ready to serve.