Original recipe yields 12 servings 1 pkg. (6 oz.) or 2 pkg. (3 oz. each) JELL-O Lime Flavor Gelatin 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 can (8 oz.) crushed pineapple in juice, undrained 1 tub (8 oz.) COOL WHIP Extra Creamy Whipped Topping, thawed assorted fresh or frozen fruit I've been making this for years. I do not dissolve the jello at all. I use two packs of jello, one can crushed pineapple.. juice drained, 1 to two packs of cream cheese mixed the jello with the cream cheese with a mixer, add in pineapple and some cool whip. some people add coconut and or marshmallows, I usually don't it gets firm as you mix it. adding water is something I do not do I think it delutes it. Just how I do it icons / ellipsis / ellipsis-horizontal Sandy M. Reply 2 See 1 Reply  Do you have the jello 'gel' before adding it? icons / ellipsis / ellipsis-horizontal Miriam W. Reply
What I ended up with was really good! That being said, there were modifications made. First of all, I've never seen a 10-oz. can of pineapple, nor a 5-oz. box of Jell-O! So I decided to use a standard 20-oz can of pineapple and a large box (6 ozs) of Jell-O. I pretty much made it according to Sandy M.'s comment.. just mixed in the dry Jell-O when the pineapple was added. Worked out well. I chilled it in a mold but being a creamy mixture I was concerned that it may not be firm enough to mold but it did though not firm. I will experiment with different flavors and add-ins. I will try to upload my photo of it. icons / ellipsis / ellipsis-horizontal MSippigirl Reply 1 One reviews stated they picked up a 16 oz package of Jell-O ...That is A-Mazing I'd like to find that! Yum. icons / ellipsis / ellipsis-horizontal John S. Reply My family doesnt use water or ice with this recipe. We just get 2 cans crushed pineapple, 16 oz container of cool whip, 2 8oz packs of cream cheese, and one 16oz packet of line jello mix. icons / ellipsis / ellipsis-horizontal Lindsay D. Reply See 2 Replies Following this recipe in addition to my mom's, as my mom never really wrote down specific directions! This is as close a recipe as I could find to hers and I have never made it before. Yes, even at 62! Combine boiling water and gelatin mix in a large bowl; stir until dissolved. 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. Blend softened cream cheese and prepared gelatin until smooth. Mix in cooled pineapple. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty glass bowl, and refrigerate for at least 4 hours, or until set. TipsChopped walnuts can be substituted for chopped pecans. I Made It Print Nutrition Facts (per serving)412Calories33gFat27gCarbs5gProteinShow Full Nutrition Label Hide Full Nutrition Label Nutrition FactsServings Per Recipe 10Calories 412% Daily Value *Total Fat 33g43%Saturated Fat 17g83%Cholesterol 90mg30%Sodium 161mg7%Total Carbohydrate 27g10%Dietary Fiber 2g5%Total Sugars 23gProtein 5gVitamin C 6mg29%Calcium 64mg5%Iron 1mg4%Potassium 175mg4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. |
Lime jello with cream cheese and pineapple
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