Lime Pineapple Jello Mold Recipes

Steps:

• In a large bowl, dissolve gelatin in water. Stir in pineapple; cover and refrigerate until syrupy. , Whisk in sour cream; add pecans. Transfer to a 6-cup ring mold coated with cooking spray. Cover and refrigerate until firm. Unmold onto a serving plate.

Steps:

• For first layer, prepare 1 package of Jello according to directions; pour into mold and chill until set.
• For 2nd layer, whip cream cheese with a few drops of milk.
• Drain pineapple well, reserving juice.
• Mix pineapple into cream cheese.
• Prepare Jello using 1 cup of water and 1 cup pineapple juice; fold into cheese mixture.
• Pour into mold over first layer. Chill until well set.

Steps:

• Drain pineapple and reserve liquid.
• Spray Jello mold or bowl with PAM cooking spray.
• Dissolve Jell-o in 2 cups of boiling water, stirring for a few minutes.
• Add enough cold water to the reserved pineapple juice to equal 1.5 cups, and add to Jell-o mixture.
• Whisk in about 8 oz. sour cream (mom used a little less).
• Dump pineapple inches.
• Chill until set.
• If you want to unmold the dish, set bowl into warm water for 30 seconds, and place plate on top of bowl.
• Invert the bowl onto the plate and let the jell-o slide out.
• Enjoy!

Steps:

• Start jello according to the box.
• Reduce the 2nd half of the water by the amount of pineapple juice was in the can.
• Blend all in the food processor.
• Set in mold.
• Unmold and plate before serving.
• Be ready for there to be settling of the ingredients, that's part of the fun.

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in juice blend.
• Refrigerate 1 hour or until slightly thickened.
• Stir in pineapple chunks; pour into 1-1/2-qt. mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold before serving.

Steps:

• Empty Lime Jell-O into large bowl, add 1 cup boiling water; stir until Jell-O dissolved. Add second cup of boiling water and stir. Add cold water & ice, stir until ice dissolved. Put in refrigerator until loosely jelled, about 1-1/2 hour.
• Cut Maraschino cherries in half and place, cut side up, into a Jell-O ring mold. Bunt Cake pan works great too!
• Cut cream cheese into small squares and drop into cooled Jell-O then add pineapple, with hand mixer blend on medium until cheese gets creamy with lots of small chunks remaining (approx. 1 minute).
• Add walnuts and marshmallows, fold in with wooden spoon or spatula until completely coated with Jell-O mixture.
• Poor into Jell-O mold. Sprinkle top with coconut (hint, it looks like holiday snow and keeps the Jell-O from sliding on the platter). Cover and chill for 6 hours, or overnight!
• To remove from mold: Fill sink with HOT water. Hold mold in water for about 15 seconds. Place platter on top and Turn Over! Let mold slide out! WA LA! Place back in the refrigerator until ready to serve. Looks like a Christmas Wreath with red Berries! Great addition to your holiday table!

Steps:

• Drain pineapple, reserving juice. Add enough cold water to juice to measure 1-1/2 cups; set aside. Arrange 7 pineapple slices in bottom of 9-inch round cake pan sprayed with cooking spray. Place maraschino cherry half, cut-side up, in center of each pineapple slice. Chop remaining pineapple slices; set aside.
• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in measured pineapple juice and water. Remove 1 cup of the gelatin; set aside at room temperature. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in chopped pineapple. Spoon gelatin over pineapple slices in pan. Refrigerate 30 min. or until set but not firm (should stick to finger when touched and should mound).
• Beat cream cheese in large bowl with wire whisk until creamy. Gradually beat in reserved 1 cup gelatin. Pour over gelatin layer in pan. Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

Steps:

• Dissolve jello in 1 cup boiling water.
• Add cream cheese; blend well.
• Add nuts, celery, and pineapple.
• In a seperate bowl, beat heavy cream until stiff peaks form.
• Fold jello mixture through cream.
• Place in jello mold and chill overnight.
• Unmold and serve sliced.