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Lime Jello Salad

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Lime Jello Salad is a popular old-fashioned recipe making a comeback. This no-bake dessert is made with just a few simple ingredients, but it’s packed with flavor.

Slices of lime jello salad on plates
Photo Credit: Pear Tree Kitchen

Lime Jello is mixed with marshmallows, tangy cream cheese, creamy mayo, and fluffy whipped topping. There is no cottage cheese in this one. The white specks you see are small bits of cream cheese. My family called it Green Jello Salad and it’s is perfect for parties, picnics, and holiday spreads.

marshmallows milk pineapple jello powder cubed cream cheese whipped topping and mayonnaise in bowls
Photo Credit: Pear Tree Kitchen

Ingredients

  • Milk – I use whole milk. There is so much going on in this salad that you can use any milk or non-dairy milk product without affecting the finished dish.
  • Marshmallows – I use large marshmallows because that’s what my mom and grandma used. You can use mini marshmallows; use 2 cups. You can also use 1 cup marshmallow fluff.
  • Lime gelatin– any brand of lime gelatin will work.
  • Cream cheese – regular, low-fat, and Neufchâtel cheese all work here. You can use either cold or softened cream cheese. Since I cut mine into cubes, I find cold cream cheese easier to work with. The recipes calls for 6 ounces because long ago, you could buy cream cheese in 3 ounce cubes. If you want extra cream cheese pieces, it won’t hurt anything if you use all 8 ounces.
  • Crushed pineapple – Don’t drain this; you will need the liquid to keep your Jello salad from being thick and heavy.
  • Whipped cream – My mom always made hers with Dream Whip. You can use frozen whipped topping like Cool Whip or homemade whipped cream.
  • Mayonnaise – Use mayonnaise, not salad dressing like Miracle Whip.
  • Maraschino cherries – These are optional, and when I use them, they are only for decoration.
  • Pecans – these are also optional. Add 1/2 cup of chopped or diced pecans for a little crunch. I used to love pecans in my Green Jello Salad; my tastes have changed, and I no longer use them. If you prefer walnuts, go ahead and use those instead.

How to Make Green Jello Salad

1 – In a saucepan, heat the milk and marshmallows over medium heat until the marshmallows are melted and the liquid is smooth. Stir occasionally; it will speed things up.

marshmallows and milk in a pan
Photo Credit: Pear Tree Kitchen

2 – Dissolve the Jello powder in the melted marshmallow mixture in a large bowl.

melted marshmallows and milk mixture poured over lime jello
Photo Credit: Pear Tree Kitchen

3 – Stir the cream cheese into the Jello mixture until only small pieces of cream cheese. Alternatively, you can mix it until it is smooth. 

mixture with cream cheese whisked in until chunky
Photo Credit: Pear Tree Kitchen

4 – Fold in the crushed pineapple.

adding crushed pineapple with juice
Photo Credit: Pear Tree Kitchen

5 – Stir in the whipped cream, and mayonnaise. Add the cherries and nuts now if using.

adding remaining ingredients
Photo Credit: Pear Tree Kitchen

6 -Pour the mixture into a serving dish and refrigerate for at least 4 hours or until firm.

Green Jell-o Salad in a bowl
Photo Credit: Pear Tree Kitchen

7 – Remove from the refrigerator, serve chilled, and enjoy!

Lime Jello salad square on aplate
Photo Credit: Pear Tree Kitchen

Pro Tips

  • This recipe does not use any boiling water. It uses milk and marshmallows that have been heated to dissolve the gelatin.
  • Do not drain the crushed pineapple; you need to add the pineapple with the liquid at the same time.
  • Other Jello flavors can be used. Cherry and cranberry are some of my favorites.
  • Allow at least 4 hours of refrigeration time before serving.
  • This is firm enough to cut into slices to serve but soft enough that it can be scopped out with a spoon.
  • This can be made a day in advance.
Green jello salad on a plate with a lime slice
Photo Credit: Pear Tree Kitchen

Using Different Marshmallows

16 large marshmallows are equal to 2 cups of mini marshmallows. The marshmallows offer some support in the salad, but the gelatin does most of the work. So, don’t sweat the exact measurements of mini marshmallows. You won’t notice the difference of a few mini marshmallows.

16 large marshmallows equals 1 cup of marshmallow fluff. The same applies here; don’t waste time or get frustrated over the exact measurements of marshmallow fluff for this recipe.

Best Pineapple for Jello Salad

Original recipes for Lime Jello Salad call for undrained crushed pineapple. That’s the kind I use. 

I have never tried substituting crushed pineapple with tidbits or canned pineapple. There might be too much pineapple juice in other types. If I ever do, I’ll update with the results.

Fresh pineapple will not work in this salad or any Jello recipe. It will not be set due to an enzyme in fresh pineapple (bromelain) breaking down collagen. Bromelain is denatured during the canning process. 

Can I Make This in a Mold?

Yes, you can! 

Make sure the mold you use doesn’t have any intricate details. You’ll want to use a simple Bundt pan or a mold designed. 

Be sure to spray the mold or Bundt pan with baking spray, or you could line it with plastic wrap. 

Allow the Jello salad extra time in the fridge to make sure it is completely set before removing it from the mold.

Can I Make This With Other Flavors?

Absolutely! Here are a few of the flavors I have used.

  • Cherry – This is one of our favorite versions.
  • Cranberry – This one is seasonal; I can only find cranberry Jello during the holiday season.
  • Lemon – Lemon Jello it is as refreshing as lime; I tend to use this one in the spring.
  • Strawberry – When using strawberry Jello, top with fresh strawberries rather than cherries.
  • Orange – this one is a lot like an orange fluff salad without big bits of marshmallows in it.

Storing Leftovers

Store all leftovers tightly covered in the refrigerator. This will last in the refrigerator for 3 to 4 days before it begins to dissolve. It won’t be unsafe to eat; it will just be ugly and have an unpleasant feel.

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Green salad topped with limes and cherries
Photo Credit: Pear Tree Kitchen

MORE HOLIDAY RECIPES YOUR GUEST WILL LOVE

Green jello salad made with pineapple and cream cheese on a plate

Lime Jello Salad AKA Green Jello Salad

A vintage Jello salad recipe that's delicious and easy-to-make. It is made with lime Jello, marshmallows, pineapple, cream cheese, and whipped topping. The combination of flavors is refreshing and creamy, and this no-bake dessert is perfect for busy holiday schedules.
5 from 2 votes
Print Pin Rate
Course: Desserts, Salad, Side Dish
Cuisine: American, Holiday
Prep Time: 10 minutes
Refrigeration: 2 hours
Total Time: 2 hours 10 minutes
Servings: 12 Servings
Calories: 157kcal
Author: Beth Mueller

Equipment

Ingredients

  • 1 cup whole milk
  • 16 regular sized marshmallows big ones but not the giant campfire ones
  • 1 3-ounce package Lime Jello
  • 6 ounces cream cheese cut into small cubes
  • 1 20-ounce can crushed pineapple
  • ½ cup whipped cream use Dream Whip if available
  • cup mayonnaise
  • ½ cup Maraschino cherries halved, optional
  • 1 cup chopped pecans optional

Instructions

  • Heat milk and marshmallows in a sauce pan over low heat until the marshmallows are almost melted.
  • In a large mixing bowl, add the lime Jello package. Pour the warm milk and marshmallow mixture over the Jello powder. Mix well and allow to cool slightly.
  • Add the cream cheese and whisk or use an electric hand mixer until small bits of cream cheese are all that is left.
  • Add the pineapple with juice and Maraschino cherries.
  • Add whipped cream, mayo, and pecans.
  • Place into a container and refrigerate until firm.

Notes

  • Use milk and marshmallows instead of boiling water to dissolve the gelatin.
  • Do not drain the crushed pineapple.
  • Feel free to use other Jello flavors.
  • Refrigerate for at least 4 hours before serving.
  • This can be made a day in advance.
  • Whipped topping can be substituted for whipped cream.
Nutritional data is provided has been calculated without cherries or nuts. Data is only a reference, we are not registered dieticians.

Nutrition

Serving: 1Cup | Calories: 157kcal | Carbohydrates: 3g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 133mg | Potassium: 56mg | Fiber: 0.003g | Sugar: 3g | Vitamin A: 249IU | Vitamin C: 0.01mg | Calcium: 42mg | Iron: 0.05mg

Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.

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This recipe was written and tested by a human.

Editor: Oliver Baysinger

Elizabeth (Beth) Mueller

Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.

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6 Comments

  1. Can I use a 6 oz box of jello instead of a 3 oz box and keep the rest of the ingredients at the same amount?
    Thanks

  2. I don’t see the mayo that’s listed in the ingredients in the directions that follow. Is mayo part of this recipe? I’m making it now and will omit, but curious if it’s needed.

    1. Hi Melody!
      Thanks for visiting!
      It gets added with the whipped cream. I’m sorry you didn’t see it. I have checked the recipe card and it is listed in step 7.
      Cheers!

  3. This kind of looks like Watergate salad on the plate! But with a whole different set of ingredients. 😉

    I never thought to put all that together – with cream cheese and mayo and dream whip – wow! What an interesting combo.

    May have to give this one a try! Yum!

    1. Hi Amy!
      This has been served at holiday meals in my family as long as I can remember! If you give it a try, let us know how you liked it!
      Happy Holidays!
      Beth