My mom, Eileen's, Lime Jell-O was her signature holiday dessert. My sisters and I continue to make it and give it a place of honor on our Thanksgiving and Christmas tables.
Ingredients:
1 large box of lime Jell-O (regular or sugar free)
1 20-ounce can crushed pineapple that's been chilled and drained. (RESERVE JUICE.)
2 small containers of heavy whipping cream
1 8-ounce package of cream cheese, softened (regular or reduced fat)
1 cup pecan pieces
1/4 cup pecan pieces for garnish
Directions:
Pour package of Jell-O in large bowl. Stir in 2 cups of boiling water until Jell-O is dissolved. Add enough cold water to the reserved pineapple juice to equal 1 1/2 cups liquid. Stir into the Jell-O. Let mixture cool on the counter for five minutes, then combine the cream cheese and about 1/3 of the Jell-O in a blender until smooth. Pour the cream cheese/Jell-O mixture into a 13 x 9 pan and stir in remaining Jell-O, pecans and crushed pineapple. Refrigerate until slightly set. While Jell-O is in the fridge, whip the whipping cream with sugar or artificial sweetener, to taste. Don't use Cool Whip. Its texture and taste don't work in this recipe. Once the Jell-O is slightly set, fold in whipped cream. Refrigerate overnight. Garnish with remaining pecans before serving.
