Simple Lime Gelatin Salad Recipes

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 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. 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:

• 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. Release from mold onto a serving platter.

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.

Steps:

• Dissolve Jello in 1 Cup hot water.
• Break up cheese in hot Jello.
• Pour the cheese and Jello mixture into blender, blending until smooth.
• Add 1 1/2 Cups cold water, blend til smooth.
• Pour into 8" square Pyrex dish.
• Then add un-drained crushed pineapple.
• Add pecans.
• Cover with plastic wrap while chilling in the refrigerator.

Steps:

• Combine jello and hot water; stir until jello is dissolved.
• Add enough cold water to pineapple juice to equal ½ cup and stir into the jello. Chill until partially set; then whip with a mixer. Set aside.
• In another bowl, beat the cream cheese. Add pineapple, beating briefly.
• Fold in Cool whip and nuts - then combine with the jello mixture and chill until firm.