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Lime Gelatin Salad I

Lime Gelatin Salad I

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    4 h 25 m
SHECOOKS2

SHECOOKS2

This is a great recipe my mom got from my aunt. She has made it every year for Thanksgiving. It is a family tradition for us. It can be made a day or two ahead of time, if you like. It looks just beautiful in a cut crystal bowl. Thanksgiving is not the same without it for us! We just 'gobble' it up! Chopped walnuts can be substituted for chopped pecans.

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Nutrition

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  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MARILYN GREEN
37

MARILYN GREEN

10/9/2003

This is a wonderful salad. I made it for the family Christmas buffet and added a layer of red jello to the top for a festive look. It will be a new family tradition.

MESSHALL
30

MESSHALL

3/26/2005

Took this to a Christmas get together on my hubby's side & it was a complete hit! Mother in law even asked for recipe as well as 2 others. We served it with the meal, and some chose it for dessert too, (over pumpkin pie). My grandma makes a variation of this with marshmallows, but I prefer this recipe. I recommend it setting overnight for the flavors to blend.

Oregonian
22

Oregonian

12/29/2003

I've been searching all my cookbooks for this recipe - my grandmother always made this for holiday meals, and I'm so happy to have found it! I found that the gelatin sets up too firmly if left for an hour - 1/2 hour is adequate. Also, I used only a little more than half of the whipping cream and it turned out fine. Molds beautifully!

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