Creamy Fruit Mold

SUBMITTED BY: Shirley Leister

"Because it can be made ahead, a gelatin salad like this one, brimming with fruit and nuts, is so convenient. This salad (another old standby from the cooking show I watched years ago) comes out of the mold easily and looks very attractive when served. -Shirley Leister, West Chester, Pennsylvania"

PREP TIME	10 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (3 ounce) package cream cheese, softened
1 (3 ounce) package lime gelatin
1 cup boiling water
1/4 cup mayonnaise
1 (15.25 ounce) can fruit cocktail, drained
1/2 cup chopped pecans

READ REVIEWS (1)

DIRECTIONS

In a mixing bowl, beat cream cheese and gelatin. Add water, stir until gelatin is dissolved. Refrigerate until thickened, about 1 hour, stirring frequently. Add mayonnaise; whisk until smooth. Stir in fruit and pecans. Pour into a 1-qt. mold that has been coated with nonstick cooking spray. Chill until firm. Unmold onto a serving platter.

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REVIEWS

Reviewed on Mar. 23, 2007 by Vickie Mc

I have looked for this recipe for years! I am so pleased that I finally found it. I knew that the recipe I remembered had lime jello and mayonnaise in it, but couldn't remember the details. All the other recipes I've been able to find have cottage cheese in them. While they were nice, they didn't have the tang I was looking for. This recipe is VERY easy to make. Mixing the cream cheese with the jello before adding the water allows the cream cheese to blend in nicely. This would be wonderful with any canned fruit...or without any additions at all. It would be just as good with just the cream cheese, jello, and mayonnaise! The only thing I did differently was to use Miracle Whip instead of mayonnaise. Thank you for sharing this recipe!

1 user found this review helpful

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