Fruity Lime Salad Mold Food
FRUITY LIME SALAD MOLD
A dear friend shared this recipe with me over 30 years ago, and it has appeared on our table frequently all these years. It's rich tasting, plus the touch of red maraschino cherries makes it a real treat for the holidays or any special occasion. -Jean Kirkland, Newport, Oregon
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve gelatin in boiling water; chill until syrupy. In a small bowl, combine cream cheese and pineapple; stir into cooled gelatin. , Fold in whipped cream, pecans and cherries. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 3 hours or overnight.
Nutrition Facts :
LIME FRUIT SALAD IN A MOLD
This sparkling lime gelatin salad is embedded with luscious bits of pineapple, cherries, grapes and pears, and takes only minutes to prepare! Allow several hours for Jell-O® to set. I serve this with cream cheese and/or mayonnaise.
Provided by SALLYCOOKS
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h25m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve the gelatin in the boiling water. Whisk in the cold water and set aside to cool slightly.
- Rinse a 1-quart mold in cold water. Stir the pineapple, cherries, grapes and pears into the gelatin and pour into prepared mold. Refrigerate until set, at least four hours.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 61.4 g, Fat 0.3 g, Fiber 6.2 g, Protein 2.9 g, Sodium 106.8 mg, Sugar 50.4 g
CREAMY FRUITY JELLO
Another nice ,light jello dessert or a cool side salad. This can be made with any flavored jello or matching fruit. This one has pears and lime jello. Try with peach jello and peaches. or blueberry jello with blueberries. or raspberry jello with raspberries. etc.
Provided by Pat Duran
Categories Fruit Desserts
Time 20m
Number Of Ingredients 7
Steps:
- 1. Drain pears, reserving 3/4 cup of the syrup. Dice pears; set aside. --- Stir boiling water into jello and salt in medium bowl at least 2 minutes until completely dissolved. Stir in reserved syrup and lemon juice.
- 2. Pour 1 1/4 cups of the jello mixture into an 8x4 inch loaf pan or 4-cup mold sprayed with cooking spray. Refrigerate about 1 hour or until set but not firm- just so it mounds.
- 3. Beat remaining jello mixture gradually into cream cheese until smooth. Stir in fruit and cinnamon. Spoon over plain lime jello in the pan. Chill 4 hours or overnight is best.
- 4. Unmold by dipping mold in warm water for a few seconds. Gently pull jello from around edges with moist fingers. Place on a moist serving plate on top of mold. Invert mold and plate; shake slightly to loosen. Gently remove mold and center jello on plate of salad greens and a few fruit pieces, if desired.
LIME-PEAR SALAD - MOM'S RECIPE
Mom was fond of fruit salads, and they were usually a gelatin combination, which was popular at the time I was growing up. Sometimes the color makes it more appealing, and it also makes it festive for a holiday meal. I remember her making this, but when I tried it, I changed things. It is better with lots of lime flavor, and...
Provided by Beth M.
Categories Fruit Desserts
Time 2h5m
Number Of Ingredients 10
Steps:
- 1. Boil water and pear juice, enough to make one cup. First Mixture: Stir 1 packet gelatin with a little cold water, stir in lime juice,then add the warm juice and the mashed pears add one or two Tbs. simple syrup, and stir in softened cream cheese, and whip together well.Optional: add four drops of green food coloring. Chill until thickened.
- 2. In another bowl combine 1 cup boiling hot water and Lime Jello and stir well, let cool, and then add 8 oz. of Cool Whip. Chill until thickened.
- 3. Prepare a mold by spraying with oil; I used a bundt pan. Place slices of the second can of pears in the bottom, spoon the first mixture of Pears/juice/cream cheese into the mold. Then add the final layer of Lime Jello/Cool Whip and cover tightly with foil and chill overnight. If making early in the a.m. it should be fine by evening.
- 4. Turn the mold upside down over a serving platter, and tap gently to loosen gelatin. Decorate with marashino cherries if desired. It's great for dessert or on lettuce as a salad.
CREAMY FRUIT MOLD
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
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a 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 cooking spray. Chill until firm. Unmold onto a serving platter.
Nutrition Facts : Calories 289 calories, Fat 19g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 129mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
CREAMY FRUITED-LIME JELL-O® SALAD
Add some color to the table with our Creamy Fruited-Lime JELL-O® Salad. Our Creamy Fruited-Lime JELL-O® Salad includes walnuts, pineapples and cherries.
Provided by My Food and Family
Categories Recipes
Time 5h35m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Add boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Stir in pineapple. Refrigerate 1-1/4 hours or until slightly thickened.
- Mix cream cheese and cottage cheese in medium bowl until blended. Gently stir in COOL WHIP with whisk. Gradually add to gelatin, mixing well after each addition. Stir in nuts and cherries. Pour into 6-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold before serving.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.67 g, Sugar 0 g, Protein 5 g
PATRIOTIC JELLO FRUIT SALAD
This is time-consuming because each layer has to set before the next layer can be poured in. (I prepare it one day and unmold it and serve the next.) It's well worth it for a special occasion. I do this for Memorial Day and Fourth of July. At Christmas, I substitute lime Jello for first layer with 1 1/3 cup boiling water and 8 oz. can drained crushed pineapple mixed in. This is beautiful in a star mold, but also pretty served in another shape or in a glass bowl.
Provided by Mareesme
Categories Gelatin
Time 4h
Yield 1 large mold
Number Of Ingredients 10
Steps:
- FIRST LAYER:.
- Dissolve grape or blueberry Jello in boiling water.
- Add drained blueberries.
- Pour in mold sprayed lightly with Pam and chill until set.
- SECOND LAYER.
- Dissolve lemon Jello in boiling water and refrigerate until just cool.
- Beat together whipping cream and cream cheese until well blended.
- Mix in cooled Jello and pour over first layer and chlll until set.
- THIRD LAYER.
- Prepare cherry Jello and pour over second layer and chill until set.
- Unmold by running knife around edges of mold or rinsing bottom of mold with hot water if it does not unmold easily.
- Decorate with a few paper mini-flags on toothpicks in Jello to make the salad even more patriotic!
Nutrition Facts : Calories 2662, Fat 164.5, SaturatedFat 102.2, Cholesterol 560.2, Sodium 1717.4, Carbohydrate 246.3, Fiber 2, Sugar 173.2, Protein 66.1
LIME JELLO MOLD
Make and share this Lime Jello Mold recipe from Food.com.
Provided by quotFoodThe Way To
Categories Gelatin
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve jello in 1 cup boiling water.
- Add cream cheese; blend well.
- Add nuts, celery, and pineapple.
- In a seperate bowl, beat heavy cream until stiff peaks form.
- Fold jello mixture through cream.
- Place in jello mold and chill overnight.
- Unmold and serve sliced.
Nutrition Facts : Calories 383.5, Fat 28.1, SaturatedFat 13.8, Cholesterol 71.9, Sodium 216.3, Carbohydrate 29.6, Fiber 1.1, Sugar 25.4, Protein 6.5
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