Green Jello Salad Recipe

Green jello salad with pineapple and cream cheese tastes like your childhood memories! This classic side dish is a beautiful addition to a special meal and only takes minutes to prepare!

This particular lime jello salad recipe has no cottage cheese, but options for using lemon jello and how to make it with or without cool whip.

If you’ve never had green jello salad you probably think it’s weird…

But if you grew up eating green jello salad then you know exactly how essential it is to a holiday like Easter or a potluck supper!

It adds the perfect touch of sweetness to a savory meal, along with a hint of tropical tang.

Grandma’s green jello made an appearance at everything Thanksgiving, along with her Rice Dressing and Candied Yams with Marshmallows (which I personally requested).

I didn’t appreciate it as a child, but I didn’t appreciate the genius of cranberry sauce either!

There are many lime jello salad recipes out there, but the basics include boxed lime gelatin and crushed pineapple.

Ingredients for Green Jello Salad

Lime gelatin – you can use one large box or two small boxes. Grandma would often use one small box of lime and one small box of lemon. The combo takes this to another level!

Cream cheese – For tang, grandma used cream cheese. I’ve seen other recipes using cottage cheese or mayo, but it doesn’t have that tart component.

Crushed pineapple – don’t drain the juice. It adds flavor to the salad instead of using all water.

How to Make Lime Jello Salad

You can find the full recipe box below, but these are all the steps with detailed tips.

Dissolve the gelatin in 2 cups boiling water. This takes about 2 minutes so don’t rush.

Whisk in the cream cheese until well blended. Small chunks may remain which is fine.

Mix in the crushed pineapple along with the juices (don’t drain it!) and 1/2 cup cold water.

Pour into desired serving dish. Sometimes grandma used a bowl, sometimes she used a fancy mold.

Cover and refrigerate at least 2 hours, or until set.

This salad is really beautiful in a bundt pan or a 13x9 glass dish. It can be cut into slices to serve. Or you can mash it up and eat it the way we do!

I also want to say that there is no cool whip in this recipe.

If you want a sweeter, fluffier salad you can certainly fold in a small container (8 ounces) before refrigerating.

Lastly, I added pecans as a garnish.

I swear my grandma added chopped pecans when I was a kid, but my mom insists she never did.

Do you like it with or without nuts? I’d love to hear your take below!

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