Molded Lime Pineapple Salad Recipes

Steps:

• In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.

Steps:

• In a bowl, pour boiling water over gelatin. Stir to dissolve. Add cold water, vinegar, salt, and pepper if desired. Pour 1 cup of mixture into 6-cup mold; set aside. Chill remaining gelatin for 30 minutes, then add mayonnaise and blend with a rotary beater until smooth. Chill until almost set. Meanwhile, chill gelatin in mold until almost set. Turn mayonnaise/gelatin mixture into a bowl and whip until fluffy. Fold in vegetables. Spoon into mold. Chill until firm. Unmold to serve.

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:

• 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.

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:

• Dissolve packages of lime gelatin mix in 2 cups boiling water, remove from heat and stir well. Add 2 cups cold water and stir.
• Place gelatin mixture in a medium size bowl and allow to get cold in refrigerator. When gelatin mixture is slightly beginning to set around edges of bowl (test frequently -- you do not want it to completely set) remove from refrigerator.
• (To insure cream cheese is soft enough I microwave it for 20 seconds.) With an electric mixer beat softened cream cheese in a separate bowl and add small amounts by tablespoons into gelatin while beating. Add mayonaise.
• By hand, stir in drained pineapple, marshmallows and pecans. Pour into a 2 or 3 quart pyrex dish or plastic container and place in refrigerator. Let mixture get completely cold for at least 4-5 hours before serving.
• May be dipped out of container or served cut in squares topping a lettuce leaf.
• Enjoy!

Steps:

• Pour boiling water on gelatin in bowl, stir until gelatin is dissolved.
• Add enough water to reserved pineapple syrup to measure 1 cup; stir into gelatin. Chill until thickened but not set.
• Stir in pineapple.
• Pour into 4 to 6 individual molds or one 4-cup mold.
• Chill until firm.
• Place 2 servings on lettuce and top each with mayonnaise.
• Can also serve as a dessert by topping with whipped topping.

Steps:

• Add water to liquid from pineapple to make 2 cups liquid.
• Combine with sugar and bring to a boil.
• Dissolve Jell-O and marshmallows in boiling liquid.
• Chill until partially set.
• Stir in pineapple and cottage cheese.
• Fold in Cool Whip or 1 cup cream whipped.
• Put in mold.
• Chill overnight.

Steps:

• In a medium saucepan, dissolve gelatin in cold water. Add pineapple, cream cheese, sugar and juices; cook over medium heat, stirring often, until cream cheese is melted and gelatin is dissolved. Chill until syrupy. Fold in cream and cherries. Pour into an oiled 6-cup mold. Chill until firm.

Steps:

• Cube pineapple and quarter strawberries.
• Combine sugar with 1/2 cup water in a saucepan; bring to a boil. Cook 1 minute.
• Remove from heat and stir in basil and lime zest.
• Cool to room temperature then strain through a fine strainer into a bowl; discard solids.
• Combine pineapple, strawberries and blueberries in a large bowl. Drizzle with sugar mixture and toss to coat. Chill until ready to serve.