Creamy Lime Gelatin Salad Recipes

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.

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.

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.

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.

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.

Steps:

• In blender, blend cream cheese with pears and juice.
• Dissolve lime gelatin in boiling water.
• Combine together and pour into a 7x12-inch glass pan.
• Refrigerate until set, about 2 hours.

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.

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.