Lime Jello Cream Cheese Pineapple Cheese Whipped Cream If the jello has started to set around the edges, use a whisk to mix everything up. add whipped topping to the jello and whisk until combined and smooth. fold the pineapple and pears into the jello mixture. pour the jello salad into a 2 quart casserole dish. transfer to the fridge and chill for 3 hours, or until set. 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.
Lime And Pineapple Jello Salad Red Velvet 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. Whisk in the cream cheese until well blended and fully combined. small chunks may remain which is fine. mix in the crushed pineapple along with the juices (don’t drain it!) and 1 2 cup cold water. pour the jello mixtured into your desired serving dish. sometimes grandma used a bowl, sometimes she used a fancy mold. Once the jell o has dissolved, whisk in ½ cup cold water. once blended, stir in crushed pineapple. refrigerate overnight or until firm. next day, in a mixing bowl, whisk together lemon jell o and 1 cup boiling water. once the jell o has dissolved, whisk in ½ cup cold water. allow the mixture to cool 1 hour in the refrigerator. 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.
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