When the weather is nice in the summer, my husband and I frequently enjoy this fresh salad. Peanuts or pine nuts make good garnishes.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 hrs |
| Total Time: | 5 hrs 25 mins |
| Servings: | 10 |
Ingredients
- 1 cup boiling water
- 1 (6 ounce) package lime flavored Jell-O® mix
- 1 (20 ounce) can crushed pineapple, drained with juice reserved
- 1 (8 ounce) package cream cheese, softened
- 2 cups heavy cream
- 1 cup chopped pecans
Instructions
- Combine boiling water and gelatin mix in a large bowl; stir until dissolved. 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.
- Blend softened cream cheese and prepared gelatin until smooth. Mix in cooled pineapple.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty glass bowl, and refrigerate for at least 4 hours, or until set.
- Chopped walnuts can be substituted for chopped pecans.
Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 17 g |
| Sodium | 161 mg |
| Sugars | 23 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
You don’t have to heat up the pineapple, the bromelain in fresh pineapple will keep jello from setting, but the process of canning heats it up to inactivate the bromelain. So just skip this unnecessary step. Otherwise it’s a good recipe.
This is great.
I’ve been looking for this for years! My mom used to make it when I was a child Love it
This was a definite keeper! I made a double recipe and in place of lemon-lime soda, measured out some of the sparkling grape juice you find in the stores around the holidays (because it is what I had!). I also used coconut flakes instead of nuts because of allergies. Based on advice from other reviewers, I added the cream cheese while the heat was still on and didn’t take it off until it was completely melted and dissolved; the marshmallows and cream cheese were added while cooking, the whipped cream, pineapple, gelatin mix, and coconut added after the heat was off. Because I made such a large amount, I chilled it for two days. It came out extremely tasty and very well-set, not watery at all. Definitely going in my notebook of keepers!
This is very good! I just had to use 1 box of lemon jello and 1box of lime jello because that was all I had in my house and I didn’t have time to run to the store. I did leave out the pecans (not because I wanted to) because I was taking this to a friends house and they don’t care for any kind of nuts in their food. Other than that I made it exactly as written. Very delicious recipe, thanks for sharing
Delicious! Just like my grandma used to make it 🙂 I add extra nuts and celery and it’s pure perfection
Just like my grandma made. Thank you so much
I made this for my Christmas dinner December 2019. My grandma maymie makes it for all holidays and dinners. I saw this recipe and it looked just like hers. the taste was just like she made it for me. It was simple and my family loved thank you so much. stephanie Bryant Clarksville, Mo
yes i would make it again! i added 1cup of marshmellos marachino cherries coconut
Next time I won’t leave it in the refrigerator for a full hour because it begins to set. I think 30 minutes will be long enough. Everything else was simple
Came out perfect! Will use it forever!
Turned out perfect!, just like the one from Luby’s. Made one for thanksgiving and now gonna make another one for myself
My family loved this recipe
Used frozen thawed whipped topping instead of whipping heavy cream 16oz may be too much of whipped topping- So far I have only sampled before letting it set for a few hours so cannot really tell. Also used key lime pecans as festive topping on top.These were green and premade at store. I used sugar free lime because I am diabetic and wanted to eat some although still sugar from pineapple and key lime pecans.
Yummy! I didn’t add the nuts, cause I just hate nuts in things.. lol
This came together exactly as the recipe said it would! I was so pleased, as I had never had much luck adding fruit to Jello in the past. It’s yummy with a dollop of whipped cream or mayo. Or just by itself. Very light and refreshing. Will make again.
My mom made this too except she also put in a small jar of chopped green olives with pimentos. We called it our Easter salad.
it was a hit
No changes. loved it just as it is
I remember making a very similar lime jello “salad” in the ‘70’s & ‘80’s. Jello molds were very big back then. No decent party or celebration was without them! Lol! I got the recipe from a friend after eating it at her house. I remember She used Cool Whip but I converted it to real whipped cream. She always made hers with a mashed banana folded in too. It was pretty simple compared to a lot of the jello molds back then. A couple packages lime jello dissolved as directed on package (but with less liquid), a can of drained crushed pineapple, cream cheese, mashed banana, whipped cream and chopped pecans. I remember letting the cream cheese come to room temperature and folding it into the whipped cream and then folding that, the banana, pineapple and nuts into the lime Jell-O.. Never cooked or reduced anything just mixed it all together in a big bowl, then dumped into a pretty jello mold. Simple and good. Not something we make any more. Guess we’ve gotten too “Foodie”. Sometimes I miss the simplicity of the old days.
This is a great recipe and I will make it again.