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This vintage green Jello salad is a family favorite recipe made with cream cheese, crushed pineapple, grapes, marshmallows, mayo and of course, lime gelatin!
With all the heavy holiday meals this time of year, having a selection of light desserts on your Christmas or Thanksgiving table is a great idea. This light and fluffy jello salad has the most refreshing and delightful flavors. It’s a wonderful salad to serve as a side dish but can double as a dessert salad.
Lime Jell-O Salad
This nostalgic salad has been called many different names through the years and the ingredients can vary depending on personal preference.
It’s been called Grandma’s Lime Green Jello Salad, Green Jello Fluff, Pineapple Lime Jello Salad or the most unique name of all, Moon Glow Salad.
No matter what name it goes by, once you try this variation of lime jello salad, I think you’ll see that it will quickly become one of your family’s favorite holiday recipes.
Ingredients:
For the Jell-O Salad
- 20 oz. crushed pineapple
- 1 ⅔ cup water
- 1 large package lime jello
- ½ cup mini marshmallows
- 3 oz. cream cheese (set at room temperature)
- 2 Tablespoons mayonnaise
- 1 cup red grapes, seedless – halved
- 16 oz. heavy whipping cream
For the Sauce
- 1 egg, well beaten
- 1 cup confectioner’s sugar
- Juice of 1 lemon
- 16 oz. heavy whipping cream
Instructions:
For the Jello Mixture
- Spray a bundt pan with cooking spray. Set aside
- Drain pineapple. (drain on paper towels to make sure all the juice is out)
- Boil 1 ⅔ cup water. In a large mixing bowl add the water and green jello. Stir until jello is dissolved.
- Add mini marshmallows to green jello.
- In a small mixing bowl add softened cream cheese. Add 2 Tablespoons hot water and mix until cream cheese is smooth. Add 2 tablespoons mayonnaise and mix until smooth.
- Combine the jello and cream cheese mixture.
- Add pineapple and sliced grapes.
- In medium-sized mixing bowl whisk whipping cream until it’s thick.
- Gently fold the whipped cream into the jello mixture.
- Pour into bundt pan or jello mold and set in refrigerator for 1-2 hours or until set.
- To remove from mold (bundt pan), place in warm water for 5-10 seconds. Place serving plate on top of mold and flip. (Do not try it for more than 15 seconds or it will start to turn to liquid)
For the sauce
- Use double boiler, or a glass bowl on top of a pan of hot water: (you can use a small sauce pan over direct, medium heat, just watch it closely)
- Mix egg, confectioner’s sugar and lemon juice in sauce pan and stir until sugar is melted and mixture is thickened. Patience is key.
- Once thickened remove from heat and let cool.
- In medium-sized mixing bowl whisk whipping cream until it’s thick. Gently fold into the lemon mixture.
- Serve with the chilled green jello salad.
How Long will Jello Salad Keep in the Fridge?
If you properly store it in an airtight container or covered tightly with plastic wrap, Jello fruit salads will stay fresh for up to 2-3 days. You’ll want to keep this salad chilled when not serving. Letting it set out too long will affect its freshness.
Variations of Vintage Green Jello Salad
This is one of my favorite desserts because you can change it up to make many different variations. If you’re wanting to try a different spin on this recipe for your holiday dinner table, here are a few ideas to consider:
- Use small curd cottage cheese: if you like cottage cheese, fold in some cottage cheese before placing it in the mold. With all the other ingredients, start with adding only 1/4 cup.
- Small chunks verses crushed pineapple: If you want more of a chunky texture you can substitute the crushed pineapple for canned or fresh pineapple chunks.
- Mandarin oranges: For a totally different but tasty twist to the version of this recipe, substitute the grapes for mandarin oranges. Make sure they are rinsed and drain well before adding to the jello mixture.
- Pecan or walnuts: Finely chopped nuts make most any dessert delicious. If you’d like a little crunch in your jello salad, pecans and walnuts works great with the other ingredients.
- Maraschino cherries: This jello green salad takes on even more of a festive look when you add maraschino cherries. You’ll want to substitute the grapes for the cherries in order to have a nice combination of flavors.
Want More Christmas Desserts?
- Strawberry Pretzel Salad
- Snowball Cookies
- Stacked Christmas Tree Cookies
- Santa Nutter Butter Cookies
- Instant Pot Peppermint Cheesecake
- Layered Jello for Christmas
- Pinwheel Cookies
- Rolo Pretzels
- Candy Cane Danishes
Ingredients
- 20 oz. crushed pineapple
- 1 ⅔ cup water
- 1 large package lime jello 6 oz. box
- ½ cup mini marshmallows
- 3 oz. cream cheese set at room temperature
- 2 Tablespoons mayonnaise
- 1 cup red grapes seedless – halved
- 16 oz. heavy whipping cream
Sauce:
- 1 egg well beaten
- 1 cup confectioner’s sugar
- Juice of 1 lemon
- 16 oz. heavy whipping cream
Instructions
- Spray a bundt pan with cooking spray. Set aside
- Drain pineapple. (drain on paper towels to make sure all the juice is out)
- Boil 1 ⅔ cup water. In a large mixing bowl add the water and green jello. Stir until jello is dissolved.
- Add mini marshmallows to green jello.
- In a small mixing bowl add softened cream cheese. Add 2 Tablespoons hot water and mix until cream cheese is smooth. Add 2 Tablespoons mayonnaise and mix until smooth.
- Combine the jello and cream cheese mixture.
- Add pineapple and sliced grapes.
- In medium-sized mixing bowl whisk whipping cream until it’s thick. Gently fold the whipped cream into the jello mixture.
- Pour into bundt pan or jello mold and set in refrigerator for 1-2 hours or until set.
- To remove from mold. Place mold (bundt pan) in warm water for 5-10 seconds. Place serving plate on top of mold and flip. (Do not try it for more than 15 seconds or it will start to turn to liquid)
For the sauce:
- Use double boiler, or a glass bowl on top of a pan of hot water: (you can use a small sauce pan over direct, medium heat, just watch it closely)
- Mix egg, confectioners sugar and lemon juice in sauce pan and stir until sugar is melted and mixture is thickened. Patience is key.
- Once thickened remove from heat and let cool.
- In medium-sized mixing bowl whisk whipping cream until it’s thick. Gently fold into the lemon mixture.
- Serve with the chilled green jello salad.
Nutrition
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