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Corner cut on slice of Lime Jello Salad on a plate with whipped cream on top.
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Lime Jello Salad

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.
Prep Time15 minutes
Chill Time6 hours
Total Time6 hours 15 minutes
Course: Side Dish
Cuisine: American
Keyword: Lime Jello Salad
Servings: 12 servings
Calories: 85kcal
Author: Erica Walker

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.
    Crushed pineapple draining through a colander into a bowl.
  • 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.
    Bowl of lime jello mixed with hot water and wooden spoon on the side.
  • Stir in the reserved ½ cup pineapple juice. Let the mixture cool for about 15 minutes, or until it is no longer warm.
    Pouring pineapple juice into a bowl of lime jello.
  • In a separate large bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy.
    Whipping cream cheese in a large mixing bowl with electric beaters.
  • 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.
    Pouring lime jello into bowl of cream cheese mixture while whipping with electric beaters.
  • Gently fold in the Cool Whip until evenly combined. Fold in the drained crushed pineapple.
    Large mixing bowl with lime jello combined with Cool whip.
  • Spread the mixture evenly into a lightly greased 9x9-inch baking dish. Cover and refrigerate for at least 6 hours, preferably overnight, until completely set.
    Pan with lime jello salad mixture covered with plastic wrap.
  • 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.
    Spatula with a cut piece of lime Jello salad.

Notes

Keep the Jell-O salad tightly covered in the refrigerator until you are ready to serve. Leftovers are best within about 3 days. I don't recommend freezing because the gelatin, cream cheese, and Cool Whip can separate and become watery once thawed.

Nutrition

Calories: 85kcal | Carbohydrates: 3g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.05g | Cholesterol: 2mg | Sodium: 134mg | Potassium: 66mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 0.1mg