Greenjello Recipes

LIME GELATIN SALAD I

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then 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.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

RASPBERRY JELLO SALAD

Steps:

• In a large bowl, combine the pudding mix and the vanilla yogurt, stirring until well mixed.
• Fold Cool Whip into the mixture. (You can use a spatula or a whisk!)
• Lastly, fold in the raspberries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture - I like it both ways!

GREEN FLOP JELL-O

Steps:

• Microwave 2 cups soda on high until hot, 1-2 minutes. Place hot soda and gelatin in a blender; cover and process until gelatin is dissolved. Add cream cheese; process until blended., Transfer to a large bowl; stir in chilled soda. Whisk in whipped topping. Pour into a 3-qt. trifle bowl or glass bowl. Refrigerate, covered, until firm, about 4 hours.

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).

HOLIDAY GREEN GELATIN SALAD

Steps:

• In a large measuring pitcher, mix reserved pineapple juice and enough water to yield 2 cups. Pour into a pot and bring to a boil. Add the lime and lemon gelatin mixes and stir until completely dissolved.
• Stir the mayonnaise and evaporated milk together in a mixing bowl. Stir in the gelatin mixture until completely blended. Mix in the crushed pineapple, cottage cheese, and pecans. Pour the gelatin mixture into a serving bowl. Refrigerate at least 4 hours or overnight.

GREEN JELLO SALAD RECIPE

Steps:

• Dissolve the gelatin in 2 cups boiling water, about 2 minutes. Vigorously whisk in the cream cheese until well blended. Small pieces may remain. Mix in the crushed pineapple (along with the juices) and 1/2 cup cold water. Pour into desired serving dish. Cover and refrigerate at least 2 hours, or until set. Garnish with pecans, if desired.

GREEN JELLO SALAD

Steps:

• Dissolve gelatin in 2 1/4 cup boiling water.
• Drain pineapple and add 1/4 cup of the pineapple liquid to the gelatin mixture.
• Add pineapple to gelatin.
• Pour into 9 x 13 glass casserole and refrigerate until soft set.
• Mix the softened cream cheese and milk together until combined.
• Add the nuts to cheese/milk mixture.
• Mix the jello mixture and cream cheese mixture together.
• Refrigerate overnight and cut into squares to serve.

LAYERED RAINBOW JELLO

Steps:

• Bottom (purple) layer: Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (1/2 envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved. Pour into a 9x13-inch pan and transfer to the refrigerator. Make sure the pan is sitting completely flat. Chill until completely set, about 30 minutes.
• Second (white) layer: Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved. Add 1/2 can of sweetened condensed milk and stir until combined. Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge.
• Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool. Then pour 3/4 cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution. Return jello to the refrigerator to set up, which takes about 20 minutes.
• Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up. You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.
• Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve. A small spatula will help you get the jello cubes out of the pan.

FURR'S LIGHT GREEN JELLO SALAD RECIPE

Steps:

• Using your cold mixing bowl, add your heavy cream and whip until stiff peaks form. Set aside in a chilled area.
• In a large mixing bowl, add cream cheese and beat for roughly 5 minutes until soft and pliable.
• Add the drained pineapples and beat until incorporated. Set aside.
• In another large mixing bowl, empty gelatin and add the boiling water. Stir until the gelatin has dissolved.
• Pour the cold water into the mixture and stir.
• Add the gelatin mixture into the pineapple-cheese mixture and fold until evenly incorporated.
• Lastly, fold your whipped cream into your gelatin and cheese mixture until evenly incorporated.
• Pour the mixture into a 9-inch greased springform cake tin of your choice and place the cake tin on top of a baking sheet.
• Sprinkle the pecans on top and chill the mixture for at least 4 hours to overnight, or until the mixture has set.
• When ready to unmold, heat the sides of your cake tin with a kitchen torch until just warm but not hot. You should also see the gelatin "detach" itself from the springform lid. You may also need an offset spatula to pry the gelatin from the mould.
• Gently remove the springform lid, and portion accordingly. Enjoy your delicious jello salad!

GREEN JELLO SALAD (AKA MORMON JELLO SALAD) IS ONE RETRO DESSERT THAT'S ABOUT TO MAKE A BIG COMEBACK

Steps:

• Drain pineapple in a colander over a large measuring cup to save juice. Add enough water to make 2 cups total liquid. Heat juice/water mixture over medium high heat and bring just to a boil. Add jello mixes and stir until completely dissolved. Remove from heat and allow to cool slightly, about 10 minutes. In a large bowl, whisk together evaporated milk and mayo until smooth. Slowly add jello mixture to mayo mixture, stirring to incorporate. Fold in crushed pineapple, cottage cheese and nuts. Transfer to a glass 8x8 baking dish. Cover and chill in fridge overnight before serving. To serve, cut into squares and top with whipped cream, if desired.