Best Grandma As Lime Gelatin Salad 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.

PERFECTION SALAD- GRANDMA'S VERSION

Steps:

• 1. Combine the 2 packages of lime Jell-O with 4 cups of hot water in a large bowl, stirring until dissolved. Stir in cold water. Immediately add vegetables and well drained pineapple. Pour mixture into a mold or serving dish. Refrigerate until mixture has set (about 2 or 3 hours).
• 2. Prepare the lemon Jell-O package following directions on package. Pour over the first mixture after it has set. Refrigerate the salad for several hours more or overnight. Unmold by dipping into hot water for 10 seconds.
• 3. OPTIONAL: Serve with a sauce made of 1 cup mayonnaise or Miracle Whip thinned with 1-2 tablespoons milk, and sweetened with 1-2 tablespoons sugar. mix well until sugar is dissolved. Adjust amounts of milk and sugar to your taste. Spoon over salad as it is served.

GRANDMA A'S LIME GELATIN SALAD

Steps:

• 1. Place water and pineapple juice to measure 2 cups, and lemon/lime juice in a medium microwaveable mixing bowl and heat to boiling on high in microwave. 3 to 4 minutes.
• 2. Stir in Lime Jello and stir to dissolve completely 2 to 3 minutes. Refrigerate until slightly thickened and "syrupy".
• 3. Whip together the cream cheese and mayo til smooth. Add the drained pineapple and celery and stir to mix.
• 4. When Jello mixture is thickened, stir in the cream cheese mixture until well blended. Add cottage cheese and stir until evenly distributed.
• 5. Pour mixture into 9 x 12 casserole and top with chopped toasted pecans.
• 6. Cover and return to refrigerator to complete setting, 3 to 4 hours or overnight.
• 7. To serve, cut into squares and top with a combination of whipped cream and mayonnaise mixed together. (about 1/2 and 1/2)

GRANDMA SALAD (LEMON/LIME JELLO SALAD)

Steps:

• Dissolve jello in boiling water.
• Mix in all ingredients except cottage cheese and whipped cream.
• Cool mixture then add cottage cheese and whipped cream.
• Refrigerate until molded. Cover so it doesn't dry out.
• Use a 9X13 glass pan or pretty bundt shaped pan. If you use a bundt pan, set the pan in warm water for a few minutes before unmolding.