Flavored with lime jello and thickened with cream cheese and mayonnaise, this retro dessert has the sweet taste of lime sorbet with mixed fruit and pecans.
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Table of Contents
- About Creamy Lime Jello Salad
- So, wait, there’s mayonnaise in this?
- What fillings can you add to a jello mold?
- Can cherry jello be substituted for lime?
- What kind of bundt pan should be used?
- How long can jello last once made?
- Notes & tips for this creamy lime jello mold
- More Retro Recipes
- More great recipes with cherries
- How do you make creamy lime jello salad?
About Creamy Lime Jello Salad
I’ve been on a bit of a retro recipe kick lately, and there’s nothing quite so retro as a classic jello mold.
And this specific recipe really caught my eye not only for the festive look, but also due to the interesting ingredients.
Because, you see, not only is this salad flavored with lime jello, but the creamy look is due to a dash of cream cheese… and mayonnaise. Yes, this jello salad does have mayonnaise, and it’s all the more delicious for it.
You have my word on this: this lime jello salad has lasted the test of time because it’s equal parts sweet, flavorful, and a great conversation piece.
So, wait, there’s mayonnaise in this?
Yep, there absolutely is mayonnaise in this jello mold – but it doesn’t dominate the flavor. It only helps add consistency and creaminess.
But if you just can’t handle the idea of mayonnaise touching jello, you can substitute it for another three or four ounces of cream cheese. Just add this extra amount in when the recipe calls for cream cheese and ignore the step for adding the mayonnaise.
What fillings can you add to a jello mold?
This recipe calls for about six cups of fruit cocktail, which is sort of a catch-all for the most popular jello salad ingredients.
However, if you’d like to customize your jello salad, feel free to use a combination of any of the following ingredients. All you have to do is make sure you use no more than six cups total and that all ingredients are thoroughly drained or patted dry.
- Canned pineapple (cubed or crushed)
- Canned pears
- Maraschino cherries
- Fresh fruit, like strawberries, grapes, oranges, raspberries, etc
- Mini marshmallows
Can cherry jello be substituted for lime?
Yes! If you feel you would like the flavor combination better if it was cherry (or strawberry or grape or any other flavor), then yes, you can definitely try that. Just keep the jello flavor in mind when picking your filling options.
However, I do feel I should say that I’ve only tried this recipe using lime jello. The lime jello actually ends up tasting like sorbet, and I’m sure a similar effect will happen with a different flavor. So if you like the sorbet flavor, you should also like it as a jello salad.
What kind of bundt pan should be used?
You can use any style or design of bundt pan that you’d like, so long as the bundt pan can hold about 16 cups (or four quarts). This is what most standard, 10-inch bundt pans can hold.
To make things easier, I would recommend avoiding any bundt pans with intricate designs or sharp edges. Jello is not solid and is nowhere near forgiving as cake, so you’ll have more luck with round, sloping corners and designs on your bundt pan.
How long can jello last once made?
As a general rule, homemade jello can be stored in a sealed container in the refrigerator for up to seven days.
However, how long your jello salad lasts will ultimately depend on the fillings you’ve chosen. For example, if you used fresh fruit, plan to keep it no more than four days.
Notes & tips for this creamy lime jello mold
- Like the bundt pan that was used in this recipe? You can buy one here: 10 Inch Standard Bundt Pan.
More Retro Recipes
More great recipes with cherries
How do you make creamy lime jello salad?
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 2 – Boil some water and pour it into the bowl with the cream cheese and jello. Use a spatula to mix the ingredients until the jello has dissolved and the cream cheese has melted.
Step 3 – Place the bowl in the refrigerator for one or two hours so that it can thicken up a bit. Check the jello frequently and stir to check the consistency. If you notice a ring forming around the edges of the bowl, you can move on to the next step.
Step 4 – Remove the bowl from the refrigerator and add in the mayonnaise, fruit cocktail, and chopped pecans (or whatever fillings you’ve chosen). Use a spatula to stir everything together until the mayonnaise has dissolved into the jello mixture.
Step 5 – Spray a standard, 10-inch bundt pan (that can hold 16 cups or 4 quarts) with cooking spray, then pour the jello salad mixture inside. Use the spatula to smooth out the top of the jello so there aren’t any pieces of fruit or pecans sticking up (this will ensure the jello mold can sit flat once set).
Step 6 – Transfer filled bundt pan to the refrigerator and let chill until the jello is set, about three to five hours. I recommend letting it chill overnight.
Step 7 – When ready to serve the jello salad, have your serving plate handy. Remove the bundt pan from the refrigerator and place your serving plate over the exposed part of the bundt pan. Then, while holding the serving plate in place, quickly flip it over so that the bundt pan is on top of the plate. Normally, the jello should immediately fall out of the bundt pan. If it doesn’t, lift the bundt pan up about one inch and give it a few shakes downward; the jello salad should easily slip out onto the plate.
Step 8 – Cut and enjoy!
Creamy Lime Jello Salad
- Boil 3 cups of water, then pour boiling water into the bowl with the cream cheese. Use a spatula to stir until the jello has dissolved and cream cheese has melted.
- Transfer bowl to the refrigerator and chill for 1-2 hours, stirring frequently, until consistency has slightly thickened. Mixture is ready once a ring starts to form along the edges of the bowl.
- Remove bowl from refrigerator. Add mayonnaise, fruit cocktail, and chopped pecans to bowl, then stir thoroughly until mayonnaise has dissolved into the liquid.
- Spray a 16 cup bundt pan (standard bundt pan size) with cooking spray, then pour the jello salad mixture inside. Use a spatula to smooth out the top so that there aren't any producing pieces of pecans or fruit.
- Place bundt pan in the refrigerator and chill until jello is completely set, usually anywhere from 3-5 hours. For best results, let jello set overnight.
- When ready to serve, remove bundt pan from refrigerator. Place a serving dish over the top of the bundt pan, then hold the plate in place while flipping the bundt pan over (so that the bundt pan ends up on top of the plate). If the jello doesn't immediately fall out, lift the bundt pan up about 1 inch and gently shake downwards; jello should quickly fall out.
- Creamy jello salad can be served immediately or stored in a sealed container in the refrigerator for up to 7 days.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.