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Green Jello Salad with Pineapple and Cream Cheese Recipe

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3.9 from 5 reviews

This refreshing Green Jell-O Salad combines the tartness of lime gelatin with the sweetness of crushed pineapple and creamy softened cream cheese, accented by optional toasted pecans for a delightful crunch. Perfect as a vintage-style dessert or a colorful addition to any dinner table, it features layered textures and vibrant green hues that appeal to both the eyes and palate.

Ingredients

Main Ingredients

  • 1 (16-ounce) can crushed pineapple (drained but reserve the juice)
  • 2 1/2 cups water (or more to make up 3 cups of liquid with the reserved pineapple juice)
  • 1 (6-ounce) package powdered lime gelatin (or two 3-ounce packages)
  • 1 (8-ounce) package cream cheese (softened)
  • 1/2 cup (60g) chopped toasted pecans (optional)

Instructions

  1. Prepare the Mold: Spray a 5- to 6-cup bundt pan or jello mold with a thin layer of cooking spray to ensure easy release of the salad once set. Set the mold aside while you prepare the gelatin layers.
  2. Make the Gelatin Base: Drain the crushed pineapple but keep the juice. Add enough water to the reserved pineapple juice to equal 1 1/2 cups of liquid, then bring this mixture to a boil in a medium saucepan over medium-high heat. Once boiling, remove from heat and stir in the powdered lime gelatin until completely dissolved. Alternatively, you can microwave this mixture until boiling (about 3 minutes) and then stir in the gelatin. After dissolving the gelatin, stir in the remaining 1 1/2 cups of cold water to complete the gelatin base.
  3. Create the Clear Gelatin Layer: Pour about 3/4 cup of the plain lime gelatin mixture into your prepared mold or an 8-inch square pan. Transfer it to the refrigerator and chill for 30-45 minutes until this layer has fully set. This clear layer serves as a vibrant and decorative foundation for the salad.
  4. Prepare the Creamy Gelatin Filling: In a medium bowl, whisk 3/4 cup of the remaining gelatin mixture together with the softened cream cheese until smooth and fully combined. Gradually add the rest of the gelatin mixture, continuing to whisk until you achieve a smooth, creamy consistency free of lumps.
  5. Combine Pineapple and Pecans: Gently fold the drained crushed pineapple and optional chopped toasted pecans into the creamy gelatin mixture. Take care to disperse the ingredients evenly without deflating the creaminess.
  6. Assemble the Salad: Carefully spoon the creamy pineapple mixture over the previously set clear gelatin layer in the mold. Spread evenly. Return the mold to the refrigerator and chill for at least 4 hours, or until the entire salad is firm and fully set.
  7. Unmold and Serve: To release the salad, fill a pan halfway with hot water and briefly dip the mold into the hot water for 3-5 seconds to loosen the gelatin without melting it. Remove the mold and invert it onto a serving plate to allow the salad to slide out neatly. If it doesn’t release immediately, repeat the dip for a few more seconds and try again. Serve immediately or keep refrigerated until ready to enjoy.

Notes

  • Use a well-greased mold to ensure the Jell-O salad releases cleanly.
  • Toasted pecans add delightful texture but can be omitted for a nut-free version.
  • Allow sufficient chilling time for proper setting; overnight refrigeration will yield best results.
  • Be careful not to overheat the gelatin mixture to avoid compromising gelatin’s setting ability.
  • If you want a sweeter or tarter flavor, adjust the amount of lime gelatin or pineapple accordingly.
  • This salad is best served chilled and consumed within 2 days for optimal freshness.

Find it online: https://marthatasty.com/green-jello-salad-with-pineapple-and-cream-cheese-recipe/