Amish Dry Lime Gelatin Salad Dessert Jello Recipes

LAYERED JELLO RIBBON SALAD RECIPE

Steps:

• Add the boiling water to the powdered gelatin. Stir until completely dissolved.
• Add the cold water. Pour into your dish/dishes, filling only 1/3 full. Chill until set (this may take an hour or more).
• If you are using a jello mold, look in the post above for extra instructions.
• Add the boiling water to the lemon gelatin. Stir until dissolved.
• Add miniature marshmallows and stir until dissolved. If the marshmallows don't want to dissolve, you may have to warm it a bit more.
• Add the crushed pineapples and chill until slightly thickened.
• Beat the softened cream cheese until smooth and creamy. Add the thawed cool whip and mix until incorporated.
• Add the chilled lemon jello mixture to the cream cheese mixture and mix well.
• Spread this mixture over top of the bottom gelatin mixture once it is chilled and set. It doesn't need to be completely firm but firm enough to hold the weight.
• Add the boiling water to the powdered gelatin and stir until dissolved.
• Add the cold water and chill.
• Place this layer over the top of the chilled and set cream cheese layer. Chill till firm.

SIMPLE LIME GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Beat in sherbet until melted. Add whipped topping; beat well. , Pour into an 8-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a serving platter.

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.

LIME GELATIN SALAD (THE BEST EVER!!)

Steps:

• 1. In a large bowl, pour 1 cup boiling water over gelatin mix. Stir until COMPLETELY dissolved then stir in 1/2 cup reserved 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. With an electric hand mixer, blend softened cream cheese into lime gelatin mixture until smooth. Stir in cooled pineapple. In your stand mixer bowl, beat whipping cream until soft peaks form. Fold into gelatin/cream cheese/pineapple mixture, until combined. Fold in chopped pecans. Pour mixture into Jell-O mold (5-6 cup capacity) or a pretty glass serving or trifle bowl. Refrigerate for at least 4 hours or until set.

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.