Lime Cheese Salad Recipes

LIME GELATIN AND COTTAGE CHEESE SALAD

Steps:

• Dissolve gelatin in boiling water in a large bowl. Add ice water, and stir until ice melts and gelatin mixture cools. Stir in pineapple. Cover and chill 45 minutes or until slightly set. The mixture should be the consistency of uncooked egg whites.
• Stir together cottage cheese, mayonnaise, sweetened condensed milk, horseradish, lemon juice, and salt in a medium bowl; stir into gelatin mixture. Fold in nuts.
• Pour into mold, if desired. Cover and chill overnight.

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 CHEESE SALAD

Steps:

• Pour water over gelatin and stir until dissolved.
• Chill, stirring occasionally, until the consistency of unbeaten egg white.
• Add pineapple, cottage cheese, celery, nuts and cheddar cheese.
• Put in a mold or an 8"x8" square dish and refrigerate until firm.
• To serve: cut into squares and put a dollop of dressing on top.

LIME JELLO COTTAGE CHEESE SALAD

Steps:

• Drain pineapple, saving juice.
• Add water if needed to make 1 1/2 cups juice.
• Put juice in saucepan and boil for 1 minute.
• Add marshmallows and melt while stirring.
• Add lime Jello and dissolve completely.
• Let cool until thickens.
• Add crushed pineapple, cottage cheese, nuts and whipped cream and stir.
• Refrigerator 1-2 hours 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.