Dessert Lime Jello Cream Cheese Pineapple Cool Whip Recipes

pineapple And lime jello dessert My Granny Rocks
pineapple And lime jello dessert My Granny Rocks

Pineapple And Lime Jello Dessert My Granny Rocks Dissolve jello in hot water. if in a hurry add ice cubes to set a litte faster. mix cream cheese and pineapple in large bowl. add jello. beat until blended. add cool whip or any whipped topping and beat for 2 minutes or well blended. pour into large glass pan or bowl and chill at least four hours. i've been known to use the freezer when in a. Refrigerate. in a separate bowl, combine cream cheese and remaining whipping cream and beat well with a mixer. add to lime mixture and beat well until combined. fold in nuts. pour into a 9x13 baking dish and refrigerate for four hours or overnight. top with additional whipped topping before serving.

pineapple cream cheese jello Mold
pineapple cream cheese jello Mold

Pineapple Cream Cheese Jello Mold Instructions. in a large mixing bowl, combine the lime jello and cool whip. stir until fully combined. next, add the sour cream, pineapple, sour cream, marshmallows, and coconut. gently stir until all of the ingredients are incorporated. pour the jello salad into your serving dish and top with garnishes such as extra whipped cream, lime wedges. Place room temperature cream cheese, the drained pineapple juice from the pineapple can (about ½ cup), and powdered lime jello in a large bowl. beat until smooth. add the remaining ingredients, marshmallows, cool whip, drained crushed pineapple, and nuts to the cream cheese mixture. mix until well combined and place in the refrigerator to chill. Boil 2 cups water in a pot on the stove. add the two boxes of jello and the unflavored gelatin powder to a large heat proof mixing bowl. add the boiling water to the bowl and stir until jello is completely dissolved. add two cups of ice cubes to the jello mixture and stir until the ice melts enough to cool the liquid. Mix in the crushed pineapple along with the juices (don’t drain it!) and 1 2 cup cold water. pour into desired serving dish. sometimes grandma used a bowl, sometimes she used a fancy copper mold. cover and refrigerate at least 2 hours, or until set. this salad is really beautiful in a bundt pan or a 13×9 glass dish.

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