Lime Congealed Salad

A classic Southern congealed salad made with lime jello, cream cheese, crushed pineapple, pecans, celery, and marshmallows that's equally at home as a side dish or dessert.

A slice of green congealed salad with pecans on top, served on lettuce on a white plate.

Prep Time 15

Standing time: 6

Total Time 6 15

Servings servings

Ingredients

▢ .3 ounce lime jello
▢ 8 ounces cream cheese room temperature
▢ 2 cups boiling water
▢ 8 ounces crushed canned pineapple drained
▢ ½ cup chopped pecans
▢ ¼ cup finely chopped celery
▢ 1 ½ cups mini marshmallows

Instructions

Using a stand or hand-held mixer, cream the jello together with the cream cheese.
.3 ounce lime jello, 8 ounces cream cheese
Reduce the mixer speed to the lowest possible and add the water a small amount at a time to begin with. After the mixture has loosened up and the water begins to incorporate easy, add the rest all at once.
2 cups boiling water
Continue mixing until the cream cheese, jello and water are thoroughly and smoothly combined.
Pour into a mold or dish.
Refrigerate until the mixture is partially set (about two hours, but check periodically).
Remove from refrigerator and stir in the remaining ingredients.
8 ounces crushed canned pineapple, ½ cup chopped pecans, ¼ cup finely chopped celery, 1 ½ cups mini marshmallows
Return to refrigerator until completely set. Check after an hour to make sure the marshmallows are submerged. If not, stir them into the mixture again. The salad will need at least 4 hours to completely set.
Cut into squares to serve.

Notes

Cream cheese must be at room temperature before you start. Cold cream cheese won't blend smoothly and will leave lumps.
Add the boiling water slowly at first to prevent splashing. Once the mixture loosens up, add the rest all at once.
Use canned crushed pineapple only — fresh pineapple contains an enzyme that prevents gelatin from setting. Drain it very well before adding.
Refrigerate the jello base until partially set, about two hours, before stirring in the mix-ins. Adding them to the liquid base causes them to sink or float.
Check the marshmallows after an hour and stir them back in if they've floated to the top. The salad needs about four hours total to set completely.
If using a mold, spray it lightly with cooking spray first. To unmold, dip the bottom briefly in warm water and invert onto your serving plate.
This salad can be made up to two days ahead. Store covered in the refrigerator. Do not freeze.
Sugar-free jello and low-fat cream cheese both work well if you prefer them.

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