Lime Jello Ma Food

GRANDMA'S LIME GREEN JELLO SALAD RECIPE (WITH COTTAGE CHEESE & PINEAPPLE)

Steps:

• In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
• Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
• In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
• Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

LIME JELLO SALAD

Steps:

• Combine jello and hot water; stir until jello is dissolved.
• Add enough cold water to pineapple juice to equal ½ cup and stir into the jello. Chill until partially set; then whip with a mixer. Set aside.
• In another bowl, beat the cream cheese. Add pineapple, beating briefly.
• Fold in Cool whip and nuts - then combine with the jello mixture and chill until firm.

LIME JELLO, MA

Steps:

• Mix jello to pkg directions. Refrigerate until set. Whip cream. Add crushed pineapple and softened cream cheese. Whip jelllo and combine with whipped cream mixture. Refrigerate.

LIME JELLO SALAD

Steps:

• Dissolve Jello in 1 Cup hot water.
• Break up cheese in hot Jello.
• Pour the cheese and Jello mixture into blender, blending until smooth.
• Add 1 1/2 Cups cold water, blend til smooth.
• Pour into 8" square Pyrex dish.
• Then add un-drained crushed pineapple.
• Add pecans.
• Cover with plastic wrap while chilling in the refrigerator.

KIWIFRUIT LIME JELLO WITH YOGURT

Steps:

• In a bowl, add boiling water and jello powder, stir until completely dissolved.
• Add ice cubes, stir until jello thickens (3 to 5 minutes).
• Remove any icecubes that have not dissolved.
• Remove 1/2 cup jello and set aside, to chill for 30 minutes.
• Chill remaining jello separately until slightly thickened, about 30 minutes.
• Fold kiwifruit slices into remaining jello.
• In a small bowl, add the 1/2 cup reserved jello and 1/4 cup yogurt.
• Beat reserved jello and yogurt, at high speed, until doubled in volume.
• Pour jello/yogurt mixture over kiwifruit/jello mixture.
• Chill until set.
• Top each serving with a blurb of yogurt, with a slice of kiwifruit arranged on it.
• This dessert looks special set in stemed clear glasses.
• Can also be made with orange jello and orange slices.

LIME JELLO AND PINEAPPLE SALAD

Steps:

• Using a large bowl completely dissolve Jello in the boiling water.
• Mix in sour cream and whisk until there are no lumps.
• Stir in pineapple, carrots, celery and nuts.
• Pour into a ring Jello mould.
• Place in refrigerator and chill for at least three hours.
• When ready to serve unmould Jello by dipping the bottom in very hot water for a few moments, place a plate over the top and turn upside down.

G-MA'S LIME JELLO

Steps:

• Bring lemon juice, water, and sugar to a boil in saucepan.
• Add package of lime jello and stir until it dissolves completely.
• Let set in refrigerator in a 8x8 square glass pan.
• Whip the cream into the pan of jello with an electric mixer.
• Then whip in the cream cheese and pineapple.
• It helps to break the cream cheese into smaller chunks before mixing.
• Make sure all the jello gets mixed into the other ingredients.
• Keep in freezer for a couple of hours before serving.
• Can also be stored in the fridge if you want a softer jello.