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Creamy Lime Jell-O Salad

Creamy Lime Jell-O Salad - recipe card
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A retro classic dessert salad combining tangy lime Jell-O with rich cream cheese and fluffy whipped topping, studded with sweet pineapple and mini marshmallows. The result is a creamy, mousse-like texture with bright citrus notes, perfect for potlucks, barbecues, or holiday gatherings.

Ingredients

Scale
  • 1 box (3 oz) lime-flavored Jell-O (such as Jell-O brand)
  • 1 cup boiling water
  • 8 oz full-fat cream cheese, softened to room temperature
  • 1 cup cold water (or reserved pineapple juice for extra flavor)
  • 1 can (8 oz) crushed pineapple, drained well (reserve juice if using)
  • 1 cup frozen whipped topping (such as Cool Whip), thawed in refrigerator
  • 1/2 cup mini marshmallows (optional, for texture)
  • Pinch of salt (optional, to balance sweetness)

Instructions

  1. Place the lime Jell-O powder in a medium heatproof bowl. Pour in 1 cup of boiling water and whisk constantly for about 2 minutes, until the powder is fully dissolved and the liquid is clear with no visible granules. This step ensures a smooth, lump-free base.
  2. In a separate large bowl, beat the softened cream cheese with an electric hand mixer on medium speed for 1 to 2 minutes, until it is completely smooth, light, and free of any lumps. Scrape down the sides of the bowl with a rubber spatula as needed.
  3. With the mixer running on low speed, slowly drizzle the hot Jell-O liquid into the cream cheese, about 1/4 cup at a time, mixing well after each addition. Adding the liquid gradually prevents the cream cheese from seizing or curdling and helps create a silky, uniform mixture.
  4. Once all the Jell-O is incorporated, continue beating on medium speed for another 30 seconds until the mixture is homogenous and slightly thickened. It should have the consistency of a thin pudding.
  5. Add the cold water (or reserved pineapple juice) and the drained crushed pineapple. Stir gently with a spatula until evenly combined. If using pineapple juice, note that it will intensify the sweetness and add a subtle tropical note.
  6. Fold in the thawed whipped topping using a gentle sweeping motion with a rubber spatula. Do not stir vigorously—overmixing can deflate the air bubbles and result in a denser, less creamy texture. Aim for a uniform pale green color with no white streaks visible.
  7. If desired, fold in the mini marshmallows for contrasting chewy bits. Gently distribute them throughout the mixture without breaking them apart.
  8. Pour the mixture into a 4-cup serving dish or a square baking dish (8×8-inch works well). Smooth the top with the spatula. Cover tightly with plastic wrap or a lid to prevent any odors from the refrigerator from affecting the flavor.
  9. Refrigerate for a minimum of 4 hours, preferably overnight, until the salad is fully set and firm enough to hold its shape when spooned. The gelatin needs this time to stabilize the cream cheese and whipped texture.
  10. To serve, scoop portions with a large spoon or cut into squares if set in a baking dish. Garnish with a dollop of extra whipped topping, a lime zest curl, or a few reserved pineapple tidbits if you wish. Serve chilled.

Notes

Store leftovers covered in the refrigerator for up to 3 days. Do not freeze—the creamy texture will break and become watery upon thawing. For a lower-fat version, substitute low-fat cream cheese and use sugar-free Jell-O and light whipped topping, but note that the texture may be less rich. To speed setting, pour the mixture into a metal or glass dish and place in the coldest part of the fridge; avoid adding too much extra liquid as it will prevent proper gelling.

Nutrition

Keywords: lime jello salad, creamy lime jello, jello dessert, jello salad recipe, retro dessert, potluck recipe, summer dessert, lime and pineapple, cream cheese jello, no-bake dessert

Find it online: https://copycatkitchenco.com/creamy-lime-jell-o-salad/