Recipe: Pineapple Lime Jello (4) (using cream cheese)

LIME CREAM CHEESE SALAD

1 (8 oz.) pkg. cream cheese, softened
1 large (6 oz) pkg. lime Jello
2 cups boiling water
1 (8 oz) can crushed pineapple, drained
1 cup cold water

Mix cream cheese and lime Jello.

Add boiling water and beat well.

Add pineapple and cold water and mix well.

Pour into mold or container and place in refrigerator until set.


LIME CREAM CHEESE SALAD

2 pkgs. (3 oz each) lime Jello
1 small (8 oz) can crushed pineapple, drained
1 (3 oz.) pkg. cream cheese (room temperature)
1/2 pint whipping cream

Dissolve 2 package of lime Jello in 3 cups boiling water.

Add small can drained crushed pineapple. Cool until it starts to congeal.

Whip cream adding cream cheese gradually.

Beat Jello mixture and gradually add the cream cheese mixture to it while beating it all slowly together. Put into mold. Chill several hours or make the day before.


PINEAPPLE LIME MOLD

1 1/2 cups cold water
1 (3 oz.) pkg. lime Jello
1 tbsp. lemon juice
1 (8 oz.) pkg. cream cheese, softened
2 (8 oz.) cans crushed pineapple, drained
1 1/2 cups mini marshmallows
1/2 cup chopped nuts (optional)

Bring 1 cup water to boil, stir in Jello until dissolved.

Add remaining 1/2 cup of water and juice. Gradually add Jello to cream cheese, mixing until blended. Chill until thickened but not set.

Fold in marshmallows, pineapple and nuts. Pour into 1 quart mold; chill until firm. Unmold onto serving plate; surround with lettuce.


MOLDED PINEAPPLE SALAD

2 cups miniature marshmallows
1 cup milk
1 large (6 oz) pkg. lime flavored gelatin
2 (3 oz.) pkgs. cream cheese, softened
2/3 cup mayonnaise
1 (20 oz.) can crushed pineapple, undrained
1 cup whipped cream or Cool Whip
Chopped pecans (optional)

Melt marshmallows in milk over low heat. Pour over gelatin, stirring until dissolved.

Combine softened cream cheese and mayonnaise with electric mixer until well blended.

Gradually add gelatin, mixing until well blended. Stir in pineapple. Chill until slightly thickened.

Fold in Cool Whip. Pour into a 2 quart long glass dish or mold. Top with chopped nuts (optional). Chill until firm or overnight.