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Creamy Fruit Mold

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"

This Kitchen Approved Recipe has an average star rating of 5.0 Rate/Review | Read Reviews (5)

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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

Directions

  1. 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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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed on Mar. 23, 2007 by VickieMac   view full review
I have looked for this recipe for years! I am so pleased that I finally found it. I knew...
The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed on Oct. 1, 2011 by kraley   view full review
YUMMY! I don't like Lime Jello, so I used Strawberry. I also doubled this and put it in a...
The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed on Jan. 4, 2009 by WrenskiBaby   view full review
My daughter accidentally put TWO 8-oz. blocks of cream cheese in this and it was heavenly! ...
The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed on Dec. 20, 2008 by TAMISTAR   view full review
Very good. I didn't have any peacans on hand so I used walnuts and that seemed to work fine.
The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed on Apr. 27, 2012 by BEARLYBARBIE   view full review
I thought this was good but my husband who grew up with this stuff didn't think it was quite...

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