Lime Jello Mold Recipe
This recipe creates a classic lime Jello mold, combining the vibrant tang of lime gelatin with the creamy richness of softened cream cheese and whipped heavy cream. It's balanced with the refreshing crunch of celery, the nutty texture of walnuts, and the sweet tartness of crushed pineapple, resulting in a unique, layered dessert or side dish.
Equipment
- 1 Large Mixing Bowl For dissolving gelatin and combining ingredients.
- 1 Electric mixer or whisk Essential for whipping cream and beating cream cheese smooth.
- 1 Gelatin Mold or 9x13 inch Pan For setting the Jello mold.
- 1 Measuring Cups For accurate ingredient measurement.
- 1 Rubber Spatula For folding and scraping.
Ingredients
Main
- 1 6 7/8 oz lime jell-o gelatin
- 1 cup boiling water
- 1 8 oz cream cheese, softened
- 1/2 pint heavy cream
- 3/4 cup chopped celery
- 3/4 cup chopped walnuts
- 1 8 oz can crushed pineapple, undrained
Instructions
- In a large mixing bowl, dissolve the lime Jell-O gelatin completely in 1 cup of boiling water. Stir until no granules remain, then set aside to cool to room temperature.
- While the Jell-O cools, in a separate bowl, use an electric mixer or whisk to whip the heavy cream until soft peaks form. Set aside in the refrigerator.
- In another bowl, beat the softened cream cheese until it is completely smooth and creamy, ensuring no lumps remain.
- Once the dissolved Jell-O has cooled to room temperature, gradually add it to the beaten cream cheese, mixing on low speed until thoroughly combined and smooth.
- Gently fold the whipped heavy cream into the cream cheese and Jell-O mixture using a rubber spatula, being careful not to deflate the cream.
- Add the chopped celery, chopped walnuts, and well-drained crushed pineapple to the mixture. Fold gently until all ingredients are evenly distributed.
- Pour the entire mixture into your chosen gelatin mold or a 9x13 inch pan.
- Refrigerate the mold for a minimum of 4-6 hours, or preferably overnight, to allow it to set completely and firm up.
- To unmold, briefly dip the bottom of the mold in warm water (about 10-15 seconds), then carefully invert it onto a serving plate.
- Slice and serve chilled.
Notes
1. Ensure your cream cheese is at true room temperature for optimal smoothness; this prevents lumps and ensures a homogenous mixture with the Jell-O. If cold, microwave briefly in 10-second intervals until soft. 2. When whipping heavy cream, aim for soft peaks. Over-whipping can lead to a grainy texture in the final mold. 3. Thoroughly drain the crushed pineapple to prevent excess liquid from compromising the Jell-O's set. A fine-mesh sieve or pressing with a spoon can help. 4. Allow the dissolved Jell-O to cool to room temperature before combining with dairy ingredients; adding hot Jell-O to cold cream cheese or whipped cream can cause separation or a 'soupy' consistency. 5. For easier unmolding, lightly spray your gelatin mold with a neutral cooking spray or wipe with a tiny bit of vegetable oil before pouring in the mixture.