Amish Dry Lime Gelatin Salad Dessert Jello Food

AMISH DRY LIME GELATIN SALAD / DESSERT (JELLO)

Steps:

• In a 4-6 quart bowl, pour dry gelatin over cottage cheese, pineapple, whipped topping and nuts; stir together well.
• ***Chill 2 to 3 hours***.

LIME JELLO SALAD

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.

LIME GELATIN SALAD

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.

LIME GELATIN SALAD I

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.

CREAMY GELATIN DESSERT

Steps:

• Dissolve gelatin in boiling water.
• Stir in marshmallows until melted.
• Stir in bananas.
• Drain pineapple, reserving juice.
• Add pineapple and cold water to gelatin mixture and mix well.
• Pour into a 13 x 9 pan and chill until set.
• In small saucepan, combine sugar and flour, then gradually stir in reserved pineapple juice.
• Add butter and bring to a boil.
• Cook and stir for 2 minutes.
• Remove from heat and cool to room temperature, about 40 minutes.
• Whip the cream and fold into the cooled pineapple juice mixture.
• Spread over gelatin and sprinkle with walnuts.
• Chill for 1 to 2 hours.