November 24, 2011



Every Thanksgiving, I am in charge of two things:  chopping onions and celery for herbed dressing (apparently not called stuffing unless it is inside the turkey) as well as making Lime Jell-O Salad.  This year is no different.

When I hear Jell-O Salad I think of transparent Jell-O with all kinds of crazy fruit suspended in the middle, yuck.  Not this recipe.  This Lime Jell-O Salad is a congealed salad that is thick, creamy and delicious.

The best part is it can be made ahead, doubles as a dessert and adds a funky color to your otherwise subdued Thanksgiving buffet.




Lime Jell-O Salad

Print this recipe

1 lg. pkg (or 2 small) lime* Jell-O

1 1/2 C milk – scalded

4 egg yolks

1 lg. pkg. reduced fat cream cheese

3/4 C heavy whipping cream



Place lime Jell-O and scalded milk in blender for 20 seconds.

Add egg yolks and cream cheese and blend for 20 more seconds.

Add whipping cream and blend for 5-10 more seconds, but not too long.

Refrigerate at least 6 hours.




I serve mine in a decorative bowl, but this recipe can also be put in a mold for a more festive approach.  If molding, let stand 15 minutes before unmolding.

*Any flavor of Jell-O will work – strawberry is a yummy alternative!

Happy Thanksgiving!

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