My precious Mama would always make this congealed salad, especially holidays. We all loved it and now my family does, too. The only difference? I don’t wait for special occasions to make and enjoy.
I noticed this looked a little thin and commented about it to hubby. He told it may be because he ate about half of it, still in the bowl, while I was getting the boys ready for bed!
Lime Pineapple Jello Salad
- 1 6 oz box lime Jello
- 1 8 oz cream cheese
- 1 20 oz can Dole crushed pineapple in juice, drained
- 1 cup pecans, chopped
Put cream cheese in a large bowl. Sprinkle lime jello over it and mix together until incorporated. Put a strainer over a 4 cup measuring cup. Pour pineapple and juice in strainer so the juice is caught in the measuring cup. Squeeze pineapple to remove all juice. Add enough water to juice to measure 2 1/4 cups.
Put the liquid in a small saucepan and bring to a boil. Pour boiling water over cream cheese and lime mixture. Stir until dissolved. Put in refrigerator until thickened, about 1 and 1/2 hours. Remove from refrigerator, stir in pineapple and chopped pecans. Lightly spray an 8″ pan with non-stick spray. Smooth mixture in pan. Cover with plastic wrap and refrigerator until completely set. Enjoy!