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This Lime Jello Salad is an old-fashioned favorite made with lime Jell-O, cream cheese, crushed pineapple, and Cool Whip. It’s creamy, fruity, and firm enough to cut into pretty slices, which makes it perfect for holidays, potlucks, and Sunday dinner.
The Secret to Perfect Jello Salad Squares
This Lime Jello Salad is exactly the kind of recipe that feels like it came straight out of an old church cookbook. It’s bright green, creamy, a little fruity, and can work as either a side dish or dessert.
When I was working on this recipe, I really wanted it to hold its shape when sliced so it looks pretty on a side plate. Some Lime Jello Salad recipes are fluffy and need to be scooped out of the pan, but I wanted one that could be cut into nice, clean squares.
The trick is using just the right amount of liquid, draining the pineapple really well, and giving the salad plenty of time to chill. The cream cheese and Cool Whip make it creamy without taking away that classic lime Jello flavor.
If you like these old-fashioned sweet salads, you’ll also want to try our Pistachio Salad, Blueberry Jello Salad, and Christmas Jello Salad. They’re all great for holidays and family dinners.
🩷 Erica
Key Ingredients
- Lime Jell-O – You’ll need one 6-ounce package. This gives the salad plenty of lime flavor and enough gelatin to help it set firmly enough to slice.
- Boiling water – Make sure it’s boiling so it will help dissolve the Jell-O.
- Crushed pineapple – I like to use crushed pineapple and drain it really well. Be sure to save the juice to it can be added back into the Jell-O mixture.
- Cream cheese: Let the cream cheese come to room temperature. It makes it much easier to beat until completely smooth.
- Cool Whip: Cool whip gives the salad its creamy, fluffy texture. Make sure it is thawed before folding it in.
- Whipped cream: This is optional, but I like adding a little on top of each slice right before serving.
How to Make Lime Jello Salad
- Pour the crushed pineapple into a fine-mesh strainer set over a bowl. Press gently to remove as much juice as possible. Measure ½ cup of the pineapple juice and set it aside. Save the drained pineapple for later.
- Add the lime Jell-O powder to a small mixing bowl. Pour in 1 cup boiling water and stir for about 2 minutes, or until the gelatin is completely dissolved.
- Stir in the reserved ½ cup pineapple juice. Let the mixture cool for about 15 minutes, or until it is no longer warm.
- Place the softened cream cheese in a large mixing bowl and beat with an electric mixer until completely smooth and creamy.
- With the mixer on low, gradually pour the cooled Jell-O mixture into the cream cheese a little at a time, beating until smooth. Refrigerate for 10 to 15 minutes, or until the mixture is just cool and just beginning to thicken. Don’t let it set.
- Gently fold in the Cool Whip until evenly combined, then fold in the drained crushed pineapple.
- Spread the mixture evenly into a lightly greased 9×9-inch baking dish. Cover and refrigerate for at least 6 hours, preferably overnight, until completely set.
- Cut into squares with a sharp knife. For especially clean slices, wipe the knife clean between each cut. Keep refrigerated until ready to serve and top with whipped cream, if desired.
Pro Tips
Try it in a Jell-O mold: If you want to give this Lime Jello Salad a more traditional look, you can make it in a Jell-O mold instead of a square baking dish. Lightly grease the mold before adding the mixture and make sure the salad is completely set before turning it out onto a serving plate.
Add a little crunch: Chopped pecans or walnuts are a classic addition to old-fashioned Jello salads. Fold about ½ cup into the mixture along with the pineapple if you like a little crunch.
Make it ahead: This is actually one of those recipes I prefer making the day before. The extra refrigerator time helps it set up nice and firm, and it means one less thing to make the day of a holiday or potluck.
For extra clean slices: If presentation matters, chill the salad overnight and use a sharp knife to cut it. Wipe the knife clean between each slice. You can also chill the serving plates beforehand if you are serving it somewhere warm.
Try other toppings: Whipped cream is my favorite, but you could also add a maraschino cherry, a little extra crushed pineapple, a tiny lime wedge (for garnish), or a sprinkle of chopped nuts on top of each serving.
How to store Lime Jello Salad: Keep it tightly covered in the refrigerator until you are ready to serve it. Leftovers are best within about 3 days. I don’t recommend freezing it because the gelatin, cream cheese, and Cool Whip can separate and become watery once thawed.
More Easy Jell-O Recipes
Lime Jello Salad
Ingredients
- 1 (6-ounce) package lime Jell-O
- 1 cup boiling water
- 1 (20-ounce) can crushed pineapple in juice
- 1/2 cup reserved pineapple juice
- 8 ounces cream cheese, softened
- 1 (8-ounce) container Cool Whip, thawed
Instructions
- Pour the crushed pineapple into a fine-mesh strainer set over a bowl. Press gently to remove as much juice as possible. Measure ½ cup of the pineapple juice and set aside. Keep the drained pineapple for later.
- Add the lime Jell-O powder to a small mixing bowl. Pour in 1 cup boiling water and stir for about 2 minutes, or until the gelatin is completely dissolved.
- Stir in the reserved ½ cup pineapple juice. Let the mixture cool for about 15 minutes, or until it is no longer warm.
- In a separate large bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy.
- With the mixer on low, gradually pour the cooled Jell-O mixture into the cream cheese, a little at a time, beating until smooth. Refrigerate for 20-30 minutes, or until the mixture is cool and just beginning to thicken. Don't let it set.
- Gently fold in the Cool Whip until evenly combined. Fold in the drained crushed pineapple.
- Spread the mixture evenly into a lightly greased 9×9-inch baking dish. Cover and refrigerate for at least 6 hours, preferably overnight, until completely set.
- Cut into squares with a sharp knife. For especially clean slices, wipe the knife clean between each cut. Keep refrigerated until ready to serve. Optional to top with whipped cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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