Best Green Stuff Lime Jello Pears Cream Cheese Cool Whip Recipes

LIME PEAR GELATIN SALAD

Steps:

• Whisk together the lime gelatin and boiling water in a large bowl until the gelatin dissolves. Pour the mixture into the container of a blender, and add the pear halves and cream cheese. Cover and blend until smooth. Pour back into the bowl, and gently whisk in the whipped topping. Transfer to a mold or serving bowl, cover and refrigerate until firm, at least 4 hours. To unmold, dip the mold briefly into hot tap water to loosen the gelatin, then invert onto a plate.

LAYERED PEAR-CREAM CHEESE MOLD

Steps:

• Drain pears, reserving liquid. Add enough water to liquid to measure 1-1/2 cups; bring to boil in small saucepan. Chop pears; set aside.
• Stir boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale and lemon juice. Pour 1 cup of the gelatin into 5-cup mold. Refrigerate about 30 minutes or until slightly thickened (spoon drawn through leaves definite impression). Arrange some of the pears in mold, pushing into gelatin in mold.
• Meanwhile, gradually add remaining gelatin to cream cheese in large bowl, mixing with wire whisk until well blended. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in remaining pears and pecans. Spoon over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.

GREEN STUFF ( LIME JELLO, COOL WHIP & CREAM CHEESE )

Steps:

• Make Jello according to package directions.
• When slightly set, mix in cool whip.
• Beat in Cream Cheese.
• Let set in fridge.

SEA FOAM SALAD

Steps:

• In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
• In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Chill in the refrigerator until partially thickened, about 20 to 30 minutes.
• In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
• Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate

LIME JELLO SALAD - AKA 'THE GREEN STUFF'

Steps:

• Melt the marshmallows in milk in medium saucepan over medium heat. Stir frequently.
• Pour the milk and marshmallow mixture over lime jello in a large bowl. Stir until dissolved. Stir in cream cheese with beater. Add undrained pineapple. Mix well.
• Cool in the refrigerator for several hours or overnight.
• Blend mayonnaise and cool whip into the jello mixture.

PEAR LIME GELATIN

Steps:

• Drain pears, reserving juice; set pears aside. Measure the juice; add water if needed to equal 1-1/2 cups. Pour into a saucepan; bring to a boil. Add gelatin; stir until dissolved. Gradually add cream cheese, whisking until smooth. , Cover and refrigerate until cool. Mash pears; fold into gelatin mixture. Fold in whipped topping. Pour into a 6-cup serving bowl. Refrigerate until set.

PEAR-LIME GELATIN SALAD

Steps:

• Drain pears, reserving juice; set pears aside. In a small saucepan, bring juice to a boil. Stir in gelatin until dissolved. Remove from the heat; cool slightly. , In a food processor, combine pears and cream cheese; cover and process until smooth. Transfer to a large bowl; stir in gelatin mixture until blended. Stir in the pineapple and 3/4 cup pecans. Fold in whipped topping. , Pour into an ungreased 11x7-in. dish. Refrigerate until set. Sprinkle with remaining pecans. Cut into squares.

GREEN STUFF ( LIME JELLO, PEARS, CREAM CHEESE & COOL WHIP )

Steps:

• mix lime Jello and hot water together until dissolved; set aside.
• Mix with a mixer cream cheese and pears.
• Add Jello.
• Beat until blended.
• Add Cool Whip and mix for 2 minutes.
• Put in to festive container or bowl chill for four hours or overnight.
• May decorate with Cool Whip before serving if desired.