Lime Jello Salad Recipe with Cream Cheese

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Jello salad is a holiday tradition that has stood the test of time. Make this vintage recipe to add a little sweetness to a heavy, holiday meal.

Course Dessert, Side Dish

Cuisine American

Prep Time 12

Cook Time 2

Servings

Calories 197kcal

Dissolve 6 oz jello in 2 cups of boiling water and allow it to sit for 2 minutes.
Whisk in the 8 oz cream cheese until well blended.
Mix in the 8 oz undrained crushed pineapple and add ½ cup of cold water.
Pour the mixture into a bundt pan, 9x13 dish, or a jello mold.
Cover and refrigerate for at least 2 hours until set. Serve and enjoy!

Lime Jello: You can use 1 large 6 oz box or, in my case, 2 smaller 3 oz boxes if that is all your store has.
Cream Cheese: Spreadable/whipped cream cheese won’t solidify like the block will, so be sure and use a block.
Crushed Pineapple: It is easiest to use the canned version. Be sure and retain the liquid in the can
Don’t drain the pineapple juice! The juice is accounted for in the recipe.
If you have a pan that comes with a lid, use it! This is an excellent make-ahead recipe (and in fact, it must be made ahead to give it time to set) but a nice fitting lid will keep it fresh until you’re ready to enjoy it. It can be tricky to make sure plastic wrap fully covers your mold.