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Lime Jello Salad


  • 3 cup water
  • 1 box lime gelatin (6oz.)
  • 1 pkg. cream cheese (8oz.), room temperature
  • 1 can crushed pineapple, packed in juice, drained (8oz.)
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  • 1/2 cup chopped walnuts


In a medium saucepan, bring the 3 cups of water to a boil. Stir in the gelatin until dissolved. Remove from heat. Whisk in the cream cheese until well blended. Stir in the pineapple and nuts. Pour into 6 cup mold or bowl or eight 1/2 cup individual molds. Refrigerate until firm, about 4 hours. Unmold. Makes 8 servings.

By Robin from Washington, IA


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