It seems as though my great-grandma Rees liked fruit salads with some substance. A lot of the recipes I have from her and gelatin and fruit or the frozen fruit salad that still makes an appearance at every Rees family holiday. This is a good mix of lime gelatin made creamy with some cream cheese. Plus, I love pineapple so that as an add-in is great for me! Just be sure to use canned pineapple and don't try to get fancy and use fresh pineapple. Much like when making the Hawaiian sweet rolls, there is an enzyme in fresh pineapple that doesn't work well for bread baking or gelatin setting. The canning process neutralizes the problem.
I thought it would be fun to do it as a mold. I have these little jello molds that were my great-grandma Schwanke's. It turns out, however, that I know nothing about gelatin molds... and this is not a good molding recipe. The gelatin to other goodies ratio must not be high enough. I had a few that sort of held their shape, but mostly they just spread everywhere. At least I tried! So, the presentation was a bit different than I had intended, but it still tasted good! Plus, they are green and who doesn't need another green recipe for St. Patrick's day?!
Wouldn't that have been cute?
This one held it's shape better than the others... maybe next time!
Great-Grandma Rees's Green Gelatin Salad
1 package lime gelatin
1 cup hot water
1/2 cup cold water
3 oz cream cheese
1 small can crushed pineapple, drained
- Mix together gelatin and cream cheese until well blended
- Pour hot water over cream cheese mixture and stir until completely dissolved
- Stir in cold water and pineapple
- Chill for at least two hours