Using a stand mixer (or a hand mixer + large bowl), whip cream cheese and powdered lime jello on medium-high speed until thoroughly combined, about 5-8 minutes. Remove bowl from mixer.
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.
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