Creamy Fruited Lime Salad
Creamy Fruited Lime
Salad
/2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand
Lime Flavor Gelatin* CAN BE SUGAR FREE
1 can (8 oz.) crushed pineapple in juice,
undrained
1 cup LIGHT N' LIVELY 1% Lowfat
Cottage Cheese with added Calcium
1 pkg. (8 oz.) PHILADELPHIA Cream
Cheese, softened**(CAN BE LITE)
1 cup thawed COOL WHIP Whipped
Topping
1/2 cup chopped walnuts
1/4 cup chopped maraschino cherries
*Two pkg. (4-serving size each) can be
substituted for 1 pkg. (8-serving size)
JELL-O Brand Lime Flavor Gelatin
Dessert. **Helpful Hint: Soften cream
cheese in microwave on HIGH 15 to 20
seconds.
STIR boiling water into gelatin in large
bowl at least 2 minutes until completely
dissolved. Stir in pineapple. Refrigerate
1-1/4 hours or until slightly thickened
(consistency of unbeaten egg whites).
STIR cottage cheese into cream cheese in
separate bowl until well blended. Gently
stir in whipped topping until smooth. Beat
into slightly thickened gelatin with wire
whisk until well blended. Stir in walnuts
and cherries. Pour into 6-cup mold.
REFRIGERATE 4 hours or until firm.
Unmold. Surround with lettuce leaves, if
desired. Store leftover salad in refrigerator.
UNMOLDING: Dip mold in hot water
for about 15 seconds. Gently pull gelatin
from around edges with moist fingers.
Place moistened serving plate on top of
mold. Invert mold and plate; holding mold
and plate together, shake slightly to
loosen. Gently remove mold and center
gelatin on plate.
Salad
/2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand
Lime Flavor Gelatin* CAN BE SUGAR FREE
1 can (8 oz.) crushed pineapple in juice,
undrained
1 cup LIGHT N' LIVELY 1% Lowfat
Cottage Cheese with added Calcium
1 pkg. (8 oz.) PHILADELPHIA Cream
Cheese, softened**(CAN BE LITE)
1 cup thawed COOL WHIP Whipped
Topping
1/2 cup chopped walnuts
1/4 cup chopped maraschino cherries
*Two pkg. (4-serving size each) can be
substituted for 1 pkg. (8-serving size)
JELL-O Brand Lime Flavor Gelatin
Dessert. **Helpful Hint: Soften cream
cheese in microwave on HIGH 15 to 20
seconds.
STIR boiling water into gelatin in large
bowl at least 2 minutes until completely
dissolved. Stir in pineapple. Refrigerate
1-1/4 hours or until slightly thickened
(consistency of unbeaten egg whites).
STIR cottage cheese into cream cheese in
separate bowl until well blended. Gently
stir in whipped topping until smooth. Beat
into slightly thickened gelatin with wire
whisk until well blended. Stir in walnuts
and cherries. Pour into 6-cup mold.
REFRIGERATE 4 hours or until firm.
Unmold. Surround with lettuce leaves, if
desired. Store leftover salad in refrigerator.
UNMOLDING: Dip mold in hot water
for about 15 seconds. Gently pull gelatin
from around edges with moist fingers.
Place moistened serving plate on top of
mold. Invert mold and plate; holding mold
and plate together, shake slightly to
loosen. Gently remove mold and center
gelatin on plate.
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