Lime Pineapple Congealed Salad
Bright, refreshing, and delightfully retro, this Lime Pineapple Congealed Salad is a nostalgic crowd-pleaser perfect for holidays, potlucks, or anytime you crave a sweet and tangy treat. Featuring a zesty lime gelatin base blended with creamy softened cream cheese and fluffy whipped topping, this no-bake dessert is elevated by the juicy sweetness of crushed pineapple and the optional crunch of chopped pecans. A hint of tropical flavor paired with its wobbly, chilled texture makes it both a playful and sophisticated addition to your table. Quick to prepare with minimal effort, this chilled salad sets beautifully in a mold or dish, making it as attractive as it is delicious. Keywords: lime pineapple salad, gelatin dessert recipe, no-bake salad, retro dessert, holiday potluck ideas.
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Recipe Information
Ingredients
- 1 packet lime-flavored gelatin mix (3 oz packet)
- 1 cup boiling water
- 0.5 cup cold water
- 8 ounces crushed pineapple (with juice, canned)
- 4 ounces cream cheese, softened
- 1 cup whipped topping (like Cool Whip)
- 0.5 cup chopped pecans (optional)
Instructions
In a medium bowl, dissolve the lime-flavored gelatin mix in 1 cup of boiling water. Stir for about 2 minutes until the gelatin is fully dissolved.
Stir in 0.5 cup of cold water to the gelatin mixture. Allow the mixture to cool slightly at room temperature for 5 minutes.
Drain the crushed pineapple, keeping the juice in a separate container. Set aside both the pineapple and the juice.
Using a hand mixer or whisk, beat the softened cream cheese until smooth in a large bowl.
Gradually add the reserved pineapple juice to the cream cheese, mixing until well combined and smooth.
Pour the cooled gelatin mixture into the cream cheese mixture. Mix thoroughly until no lumps remain.
Gently fold in the crushed pineapple and whipped topping until evenly distributed.
If desired, stir in the chopped pecans for added texture and flavor.
Pour the mixture into a 2-quart glass dish or gelatin mold. Spread evenly with a spatula.
Refrigerate for at least 4 hours, or until the salad is fully set.
Once set, serve chilled. If using a mold, carefully unmold onto a serving plate before serving.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 19.6 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
