Lemon Jello With Pineapple And Whipped Cream Recipes

LEMON PINEAPPLE JELLO WITH PINEAPPLE WHIPPED CREAM TOPPING

Steps:

• Heat 2 cups of water to boiling by microwaving in a large glass bowl for 4-5 minutes. Stir in contents of the Jell-O package until it dissolves. Separate the pineapple juice from the crushed pineapple by draining the juice into a small saucepan and setting aside for later.
• Add marshmallows to the hot lemon Jell-O and stir until dissolved, then stir in the crushed pineapple. Stir in 2 additional cups of cold water, and pour into a large rectangular glass dish. Transfer the Jell-O to the fridge and allow to set completely, about 3-4 hours.
• While the Jell-O is setting up in the fridge, prepare the pineapple whipped cream topping by whisking the beaten egg, flour, and 1/4 cup sugar with the reserved pineapple juice in a small saucepan and heating over medium-low heat, whisking constantly, until the sauce begins to thicken, about 4 to 6 minutes. Remove from heat and cool completely.
• In another bowl, beat the heavy cream with an electric mixer on high speed, gradually adding the additional 2-3 tablespoons of sugar and vanilla, until whipped cream forms and holds its shape when beaters are removed.
• Fold the cooled pineapple juice mixture into the whipped cream until combined, then spread over the completely set Jell-O. Sprinkle with the chopped walnuts and refrigerate until ready to serve.

LEMON PINEAPPLE JELLO DESSERT

Steps:

• In medium sauce pan mix jello and water stir just until mixed.
• Add pineapple and cream cheese.
• Cook over medium heat until cream cheese is dissolved (it will not look very good but it is okay).
• When cream cheese is completely melted, pour into a 9x13-inch pan Chill overnight.
• Top with thawed Cool Whip. Sprinkle with nuts (if desired).

CREAMY PINEAPPLE LAYERED JELL-O SALAD

Steps:

• Drain pineapple, reserving 3/4 cup juice.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in reserved pineapple juice and lemon juice; pour 1-1/4 cups into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
• Add remaining gelatin mixture gradually to cream cheese in medium bowl, whisking after each addition until blended. Stir in pineapple. Spoon over gelatin layer in pan.
• Refrigerate 4 hours or until firm. Unmold before serving to serve.

LEMON JELL-O SALAD WITH PINEAPPLE AND BANANAS

Steps:

• Dissolve Jell-O in hot water, place in a 9 x 13" dish and refrigerate. When beginning to set, add pineapple, bananas and marshmallows. Return to refrigerator.
• Topping: Combine water/pineapple juice, sugar, cornstarch, egg, and butter. Mix well, making sure cornstarch is dissolved, and heat until thickened.
• When topping mixture is cool add whipped cream, and spread on top of Jell-O mixture. Top with grated cheese. Refrigerate until ready to serve.

WHITE PINEAPPLE JELLO

Steps:

• Dissolve gelatin in cold water.
• Add hot water.
• Cream the cream cheese, lemon juice and sugar.
• Drain pineapple. Add to cheese mixture. Stir in gelatin.
• Add walnuts.
• Let stand 10 minutes then fold in cool whip.
• Refrigerate until time to serve.

LEMON JELLO SALAD

Steps:

• In a large bowl, dissolve jello in hot water. Add cold water and stir well. Pour contents into desired serving bowl and refrigerate for 1 hour to allow it to begin to set. Add drained pineapple to jello, mix. Add bananas to jello, mix. Top with marshmallows. Cover with plastic wrap and chill for 4 hours or until set. Just prior to serving, blend heavy whipping cream, vanilla and sugar. until soft peaks form. Spread whipped cream on top of Jello and serve. Refrigerate leftovers for up to 2 days in a covered container.

FROSTED PINEAPPLE LEMON GELATIN

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a large bowl, dissolve gelatin in boiling water. Stir in the ginger ale, bananas and crushed pineapple. Transfer to a 13x9-in. dish. Refrigerate until firm., For topping, combine sugar and flour in a small saucepan. Gradually whisk in reserved pineapple juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir a small amount into egg; return all to the pan, stirring constantly. Cook and stir until a thermometer reads 160° and mixture is thickened. Remove from the heat; stir in butter. Cool to room temperature., In a small bowl, beat cream on high speed until stiff peaks form. Gently fold into custard. Spread over gelatin. Refrigerate for 1 hour or until chilled.

PINEAPPLE LEMON CHEESE PIE

Steps:

• Combine pineapple juice and water until it makes one cup. Pour into medium saucepan and heat until boiling. Stir in gelatin until dissolved; set aside.
• In a large bowl, beat together cream cheese, sugar and pineapple until blended and creamy. Slowly add the gelatin mixture and continue beating. Cover and refrigerate mixture until it begins to set; do not let it set up completely.
• Remove from refrigerator and fold in whipped topping. Spoon entire mixture into graham cracker crust. Sprinkle graham cracker crumbs on top of pie if desired and then refrigerate for about an hour.

PINEAPPLE-LEMON MOUSSE

Steps:

• Place gelatin in large bowl. Drain pineapple thoroughly in sieve set over large measuring cup. Add enough additional pineapple juice to juice in cup to measure 1 1/2 cups. Transfer juice to small saucepan and bring to boil. Pour boiling juice over gelatin. Stir until gelatin dissolves. Mix in drained pineapple, water, lemon juice and lemon peel. Refrigerate until mixture thickens and just begins to set, stirring occasionally, about 1 hour.
• Beat cream and vanilla in another large bowl until stiff peaks form. Fold into gelatin mixture in 2 additions.
• Transfer mousse to serving bowl or spoon into goblets. Cover and refrigerate until well chilled, at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

LEMON JELLO WITH PINEAPPLE AND WHIPPED CREAM RECIPE

Steps:

• Make jello according to package instructions. When slightly set, stir in pineapple pieces. Chill. Add marshmallows to whipping cream and spread over top. Sprinkle with finely chopped walnuts.