Lime Gelatin Salad Recipe - Allrecipes.com

Lime Gelatin Salad

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"This is a great recipe my mom got from my aunt. 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. We just 'gobble' it up! If pecans aren't your favorite. substitute walnuts. Originally submitted to ThanksgivingRecipe.com."

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Original recipe makes 8 - 10 servings Change Servings
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Directions

  1. Pour 1 cup boiling water over the gelatin mix in a large bowl. Stir it until it is dissolved. Add 1/2 cup pineapple juice. Place it in the refrigerator to partially gel. It is important that the gelatin is only partially gelled.
  2. Meanwhile, cook the pineapple in a small saucepan until it boils. Let it cook about 5 minutes. Cool it to room temperature.
  3. When the gelatin is partially gelled, blend the softened cream cheese into it until it is creamy. Mix in the cooled, cooked pineapple.
  4. Whip the cream until it is fluffy. Fold it into the gelatin-cream cheese mixture. Fold the nuts into the gelatin mixture. Pour it all into a pretty crystal bowl and place it in the refrigerator to completely gel.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2005

I was looking for a lime gelatin salad recipe for my mom and this one fit the bill. I made the recipe as stated and it turned out just fine. Thanks for sharing!

 
Most Helpful Critical Review
Jun 22, 2005

I started to make this recipe because it sounded good, but then, as I was making it, I realized it wasn't quite right. The ingredients call for 1 1/2 cups water, but the directions call for 1 cup water and 1/2 cup pineapple juice. I didn't have the pineapple juice, since it wasn't listed in the ingredients, I didn't buy it. I tried draining my canned pineapple juice, but didn't get anywhere near 1/2 a cup. I called a friend who makes a similar salad. She says hers calls for 3 cups of liquid. This one has 2. I decided to add the 3 just to be safe. Also, this recipe asks for the pineapple to be cooked. I decided not too, since it was neither fresh, nor frozen, I figured it wouldn't interfere with the jello setting up. It was a good recipe, once I had it figured out, but I'm glad I didn't just dive into it or ask one of the kids to do it or it may have not turned out well.

 
Nov 28, 2008

I followed the recipe with the added ingredient of the 1/2 cup pineapple juice. Didn't cook the pinapple either as it was a can. Everyone liked how it was NOT THAT SWEET (great for serving with a meal). I wishied it was sweeter as I served it as a dessert. Pretty, festive, and I think for more than 9 servings. Will make again.

 
Mar 27, 2009

If done right, this is a good recipe. There is absolutely no need to cook canned pineapple. For the water, use 1 cup and then add 1/2 cup pineapple juice. You can get that from the can of drained pineapple or from a regular can of pineapple juice. I've made this recipe for many years. It's delicious also with canned pears added or canned pears alone.

 
Nov 30, 2009

I've been making this recipe for as long as I can remember. I got it from my grandma, and streamlined it by "blenderizing" it rather than just mashing the pears. SO yummy, smooth and refreshing. It has become just as important as Green Bean cassrole & Candied Yams on our Thanksgiving table.

 
Nov 25, 2011

Since I can remember growing up this has always been a favorite at holiday dinners. My Aunt was always in charge of bringing it but when she passed away no one knew how to make it. I have searched and tried many this was the closest. The only thing I do differently is I drain the pineapple first. This is how I get my half cup of pineapple juice. Also after the Jell-O has set a little I whip the Jell-O also it makes it creamier. I blend the cream cheese and pineapple together before adding to the Jell-O and we do not add any nuts. I am so glad I found this recipe. Thank You SHECOOKS2 Also total liquid should be 2 cups so 1 1/2 cups boiling water and 1/2 cup pineapple juice.

 
Jan 04, 2011

This a very tasty dish, and my family often requests it. I don't add the whipping cream-- too much fat. It's just fine without it-- maybe a little tangier.

 
Mar 25, 2014

Yummy. My great grandma used to make this!

 

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Nutrition

  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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