Lime Jell O Waldorf Salad Recipes

Steps:

• Dissolve lime Jell-O in the 2 cups boiling water.
• Stir in the 1 1/4 cups cold water; Chill until almost set; 1 to 1 1/2 hours.
• In large bowl, prepare the lemon pudding with the milk, according to package directions; Let set in refrigerator for 5 minutes.
• Combine the prepared pudding and the partially set Jell-O and blend; Beat with electric mixer on medium speed for 2 minutes.
• Fold in the diced apples and walnuts; Pour into a 9x13-inch glass baking dish or large serving bowl or mold; Chill until set.
• Serve as is, or with a dollop of Cool Whip or mayonnaise on top of each serving.

Steps:

• Mix dry Jello with boiling water with a whisk to dissolved and stir in cold water.
• Let set in fridge till syrupy (can speed this up by setting bowl in another bowl filled with ice water for about 20 minutes).
• Add the diced apples, celery, and nuts.
• Pour into a glass dish (can be a bowl, 7x11, oval dish- a 9x13 is makes the squares too thin).

Steps:

• Dissolve lime gelatin in boiling water in a bowl; stir cold water into gelatin. Pour gelatin into a mold.
• Stir apples, celery, and walnuts into gelatin. Refrigerate until firm, about 4 hours. Dip mold into hot water to loosen salad; place a plate on top of the mold and invert to release salad from mold.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 1-1/2 hours. Fold in the apples, celery and walnuts. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 4 hours or until set. , For dressing, combine the yogurt, brown sugar, salt and cinnamon; chill until serving. To serve, unmold salad onto a platter. Serve with dressing.

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.

Steps:

• Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and lemon juice. Refrigerate 1-1/2 hours or until thickened.
• Add mayo gradually, stirring with wire whisk until well blended. Stir in apple and celery. Pour into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftover salad in refrigerator.