This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
I gave the vintage lime Jello salad a modern makeover. With cream cheese for tang, pineapple and lime for zip, and a splash of 7-Up for that light, fizzy fluff, this retro-inspired treat is now a sweet, citrusy dream I know you guys will love!
The Glow-Up Your Grandma’s Jello Salad Needed
- 7-Up is the Game-Changer: A splash of soda lightens the texture and adds a citrusy fizz! My secret to that mousse-like fluff!
- Expert-Approved Texture: I perfected the chill time and mix for a smooth, scoopable salad with no lumps, no water, just creamy perfection!
- Make-Ahead Magic: This lime jello salad is even better the next day! It holds its shape and flavor, making it perfect for prepping ahead!
Ingredients Needed
- Fun Add-Ins: Mix in 1 cup chopped walnuts or pecans, 1 cup cottage cheese, 2 cups mini marshmallows, or 1 cup canned mandarin oranges for extra flavor and texture in your lime jello salad.
- No Fresh Pineapple: Fresh pineapple has an enzyme that stops gelatin from setting. Use canned pineapple only!
How to Make Lime Jello Salad
My kids go wild for this green Jello salad, like they do for my orange creamsicle and raspberry pretzel Jello salads. They are easy to throw together, and then the fridge does the rest while you try to conquer the chaos.
- Dissolve Gelatin: Spray a 9 x 13 x 2-inch baking dish lightly with nonstick cooking spray and set aside. Combine the water with the pineapple juice and heat it in the microwave for 1-2 minutes, until boiling. Add it to a medium bowl with the 6-oz box of lime gelatin and whisk until the gelatin is completely dissolved. Set it aside to cool for at least 10 minutes.
- Mix Cream Cheese: Add the cream cheese to a large bowl and use a hand mixer or stand mixer fitted with the paddle attachment to beat the cream cheese until smooth. Scrape the bowl and beat again to make sure no cream cheese lumps remain.
- Carefully Combine: Add the cooled gelatin to the cream cheese and carefully mix until completely combined.
- Slowly Incorporate: Slowly stir in the 7-Up soda to the cream cheese mixture to ensure it’s evenly incorporated and there aren’t any lumps. Add the crushed pineapple and mix until combined.
- Add Whipped Topping: Whisk in the whipped topping until smooth, then pour the gelatin into the prepared baking dish.
- Chill and Serve: Cover with plastic wrap and chill for at least 4 hours, or until completely set. Serve lime jello salad with additional whipped topping or whipped cream.
Alyssa’s Pro Tip
Mix It Like a Pro: Beat the cream cheese until smooth before adding the cooled gelatin to prevent lumps. Once you add the 7-Up, it makes it hard to smooth out. Fold in the Cool Whip gently and whisk until silky to keep it light and fluffy.
Storing Leftover Lime Green Jello Salad
- In the Refrigerator: Store leftovers covered tightly with plastic wrap in the fridge for up to 5 days.
- In the Freezer: I don’t recommend freezing this recipe. Jello doesn’t do so well when frozen and thawed.
More Jello Recipes To Try
Being from Utah, I’ve got a soft spot for Jello, whether it’s retro or my favorite raspberry pretzel version at Thanksgiving or Christmas dinner. It always reminds me of my grandma and being with family.
Pin this now to find it later
Prevent your screen from going dark
-
Spray a 9 x 13 x 2-inch baking dish lightly with nonstick cooking spray and set aside.
-
Combine 1 cup water with 1 cup reserved pineapple juice and heat it in the microwave for 1-2 minutes, until boiling. Add it to a medium bowl with 1 (6-ounce) box lime gelatin and whisk until the gelatin is completely dissolved. Set it aside to cool for at least 10 minutes,
-
Add 8 ounces softened cream cheese to a large bowl and use a hand mixer or stand mixer fitted with the paddle attachment to beat the cream cheese until smooth. Take the time to scrape down the sides and bottom of the bowl and beat it again, ensuring that there are no lumps of cream cheese remaining.
-
Add the cooled gelatin to the cream cheese and carefully mix until completely combined.
-
Slowly add 1 cup 7-Up Soda to the cream cheese mixture to ensure it’s evenly incorporated and there aren’t any lumps. Add 1 (20-ounce) can drained crushed pineapple and mix until combined.
-
Whisk in 1 (8-ounce) container thawed whipped topping until smooth, then pour the gelatin into the prepared baking dish.
-
Cover with plastic wrap and chill for at least 4 hours, or until completely set. Serve with additional whipped topping or whipped cream.
Leftover Instructions: Store leftovers tightly covered in the fridge for up to 5 days—skip the freezer, Jello doesn’t thaw well.
Calories: 96kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 58mgPotassium: 52mgFiber: 0.03gSugar: 7gVitamin A: 202IUVitamin C: 1mgCalcium: 26mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This story originally appeared on TheRecipeCritic
