Creamy Fruited Lime Jell O Salad Recipes

CREAMY FRUITED-LIME JELL-O® SALAD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Stir in pineapple. Refrigerate 1-1/4 hours or until slightly thickened.
• Mix cream cheese and cottage cheese in medium bowl until blended. Gently stir in COOL WHIP with whisk. Gradually add to gelatin, mixing well after each addition. Stir in nuts and cherries. Pour into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold before serving.

FROZEN CREAMY JELLO

Steps:

• In a saucepan, bring pineapple and sugar to full rolling boil on stove-top; remove from heat.
• Stir in box of jello and let cool.
• In a separate bowl, whip whipping cream (unflavored - don't worry about adding any sugar because this dish is sweet enough). Fold in sour cream to whipped cream, then add to jello mix and whip until it's completely mixed together.
• Line bottom of 9 x 5" loaf pan with wax paper. Gently pour creamy jello mix into prepared pan.
• Cover with aluminum foil and freeze for at least 4-6 hours (preferably overnight).
• When ready to eat, remove from the freezer and let it sit for 5 minutes.
• Slice in half lengthwise, and then into 3/4" slices.

FRUITY LIME SALAD MOLD

Steps:

• In a large bowl, dissolve gelatin in boiling water; chill until syrupy. In a small bowl, combine cream cheese and pineapple; stir into cooled gelatin. , Fold in whipped cream, pecans and cherries. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 3 hours or overnight.

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.

FLUFFY LIME SALAD

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. In a saucepan, combine 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, walnuts, marshmallows and reserved pineapple. Fold in the whipped cream. , Transfer to a 1-qt. serving bowl. Cover and refrigerate for 2 hours or until 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.

CREAMY JELL-O FRUIT COCKTAIL SALAD

Steps:

• Drain fruit cocktail, reserving 3/4 cup juice.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in reserved juice and lemon juice; pour 1-1/4 cups into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
• Add remaining gelatin mixture gradually to cream cheese in medium bowl, whisking after each addition until blended. Stir in fruit. Spoon over gelatin layer in pan.
• Refrigerate 4 hours or until firm. Unmold before serving.

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.