"JeanineAlyse" <...
> Some time ago I very much enjoyed a lime jello, crushed pineapple,
> cool-whip salad(?) that was refrigerated in a Bundt pan. The woman
> who made it could only tell me those three ingredients, but not the
> measurements of any, nor the directions. I've googled to no
> convincing avail, I do have all the ingredients here, so can someone
> here tell me the how to make?
> Thanks, Picky

Here you go - from the Jell-O cookbook

1 four serving size Jello lime flavor
3/4 cup boiling water ( I'd use whatever juice from draining the pineapple
and add water as needed to equal 3/4 cup)
1/2 cup cold water
ice cubes
1 cup thawed CoolWhip
1 20 oz can crushed pineapple drained

Completely dissolve gelatin in boiling drained juice + water to equal 3/4
cup
Combine cold water and ice cubes to make 1 1/4 cups.
Add to gelatin stirring until thickened. Discard unmelted ice.
Add whipped topping blending until smooth.
Stir in pineapple. (you can add mandarin orange sections [drained], a cup of
mini marshmallows and/or 1/4 cup chopped walnuts or pecans if you like)
Pour into serving bowl. Chill until set - about 2 hours.
The Jell-O book also tells how to use a mold. I'll be happy to give you
details if you like. Never any need around here. Polly

thanks for the memory... my grandmother used to make e this and an aprcot
ome that was really good, in a cassarole she put the aprocots, mixed up the
jello and covered them, then she stuch that in the freezer and beat in cool
whip or similar and spread it on top, again thanks for the memory
"Polly Esther" > wrote in message
...
>
> "JeanineAlyse" <...
>> Some time ago I very much enjoyed a lime jello, crushed pineapple,
>> cool-whip salad(?) that was refrigerated in a Bundt pan. The woman
>> who made it could only tell me those three ingredients, but not the
>> measurements of any, nor the directions. I've googled to no
>> convincing avail, I do have all the ingredients here, so can someone
>> here tell me the how to make?
>> Thanks, Picky
>
> Here you go - from the Jell-O cookbook
>
> 1 four serving size Jello lime flavor
> 3/4 cup boiling water ( I'd use whatever juice from draining the pineapple
> and add water as needed to equal 3/4 cup)
> 1/2 cup cold water
> ice cubes
> 1 cup thawed CoolWhip
> 1 20 oz can crushed pineapple drained
>
> Completely dissolve gelatin in boiling drained juice + water to equal 3/4
> cup
> Combine cold water and ice cubes to make 1 1/4 cups.
> Add to gelatin stirring until thickened. Discard unmelted ice.
> Add whipped topping blending until smooth.
> Stir in pineapple. (you can add mandarin orange sections [drained], a cup
> of mini marshmallows and/or 1/4 cup chopped walnuts or pecans if you like)
> Pour into serving bowl. Chill until set - about 2 hours.
> The Jell-O book also tells how to use a mold. I'll be happy to give
> you details if you like. Never any need around here. Polly

On 5/21/2011 8:07 AM, Storrmmee wrote:
> thanks for the memory... my grandmother used to make e this and an aprcot
> ome that was really good, in a cassarole she put the aprocots, mixed up the
> jello and covered them, then she stuch that in the freezer and beat in cool
> whip or similar and spread it on top, again thanks for the memory
> "Polly > wrote in message
> ...
>>
>> "JeanineAlyse"<...
>>> Some time ago I very much enjoyed a lime jello, crushed pineapple,
>>> cool-whip salad(?) that was refrigerated in a Bundt pan. The woman
>>> who made it could only tell me those three ingredients, but not the
>>> measurements of any, nor the directions. I've googled to no
>>> convincing avail, I do have all the ingredients here, so can someone
>>> here tell me the how to make?
>>> Thanks, Picky
>>
>> Here you go - from the Jell-O cookbook
>>
>> 1 four serving size Jello lime flavor
>> 3/4 cup boiling water ( I'd use whatever juice from draining the pineapple
>> and add water as needed to equal 3/4 cup)
>> 1/2 cup cold water
>> ice cubes
>> 1 cup thawed CoolWhip
>> 1 20 oz can crushed pineapple drained
>>
>> Completely dissolve gelatin in boiling drained juice + water to equal 3/4
>> cup
>> Combine cold water and ice cubes to make 1 1/4 cups.
>> Add to gelatin stirring until thickened. Discard unmelted ice.
>> Add whipped topping blending until smooth.
>> Stir in pineapple. (you can add mandarin orange sections [drained], a cup
>> of mini marshmallows and/or 1/4 cup chopped walnuts or pecans if you like)
>> Pour into serving bowl. Chill until set - about 2 hours.
>> The Jell-O book also tells how to use a mold. I'll be happy to give
>> you details if you like. Never any need around here. Polly
>
>
Just remember to use cooked pineapple or canned. Fresh pineapple
contains the enzyme bromelain that will digest the gelatin. If you
wanted fresh pineapple, I suppose you might be able to use agar but I've
never tried. Does anyone have any experience of that?

--


James Silverton, Potomac

I'm *not*

"Polly Esther" > wrote:
-snip-
>Here you go - from the Jell-O cookbook
>
>1 four serving size Jello lime flavor
>3/4 cup boiling water ( I'd use whatever juice from draining the pineapple
>and add water as needed to equal 3/4 cup)
>1/2 cup cold water
>ice cubes
>1 cup thawed CoolWhip
>1 20 oz can crushed pineapple drained

Sounds a bit like a dessert mom used to make with plain gelatin, a can
of fruit cocktail, some maraschino cherries and whipped cream.

She called it Bavarian Cream, but I see those recipes on the net are
all over the place with ingredients, so I don't know what a 'real'
Bavarian Cream might consist of.

We always had it in a bowl that had been carried from Germany by a
great-grandparent. I can still see the moment, 50 years ago, when it
slipped out of my hand as I was putting it away.

Jim

On May 21, 8:05*am, Jim Elbrecht > wrote:
> "Polly Esther" > wrote:
>
> -snip-
>
> >Here you go - from the Jell-O cookbook
>
> >1 four serving size Jello lime flavor
> >3/4 cup boiling water ( I'd use whatever juice from draining the pineapple
> >and add water as needed to equal 3/4 cup)
> >1/2 cup cold water
> >ice cubes
> >1 cup thawed CoolWhip
> >1 20 oz can crushed pineapple *drained
>
> Sounds a bit like a dessert mom used to make with plain gelatin, a can
> of fruit cocktail, some maraschino cherries and whipped cream. * *
>
> She called it Bavarian Cream, but I see those recipes on the net are
> all over the place with ingredients, so I don't know what a 'real'
> Bavarian Cream *might consist of.
>
> We always had it in a bowl that had been carried from Germany by a
> great-grandparent. * I can still see the moment, 50 years ago, when it
> slipped out of my hand as I was putting it away. * *

Sure, but Polly and JeanineAlyse, both being trashy sorts, would go
for the Cool Whip.
>
> Jim

--Bryan

"Bryan" <
Sure, but Polly and JeanineAlyse, both being trashy sorts, would go
for the Cool Whip.
>
> Jim

--Bryan

We're even worse than trashy sorts. We use fat-free Cool Whip instead of
heavy whipping cream. It's called staying alive. I wondered how long it
would take for this subject to take a hit from someone who's never made a
trip to cardio i.c.u. Polly

On May 20, 8:41*pm, "Polly Esther" > wrote:
> Here you go - from the Jell-O cookboo
*Polly, with four packs of Jello and so little liquid this sounds like
it would set rather firm and not "big" enough. As in firm enough to
use small molds so as to set in toothpicks to eat lollypop style? The
dish I had (and am looking for now) level-filled a 10" Bundt pan and
was just firm enough to slice like you would a cake for serving. I
usually do not care for pineapple, but this was quite good and the
lime flavor was not super strong like this recipe seems it would be.

Hard to know if I've said this right, but can you help me with such
"picky" concerns?

On May 21, 9:54*am, JeanineAlyse > wrote:
> On May 20, 8:41*pm, "Polly Esther" > wrote:> Here you go - from the Jell-O cookboo
>
> *Polly, with four packs of Jello and so little liquid this sounds like
> it would set rather firm and not "big" enough. *As in firm enough to
> use small molds so as to set in toothpicks to eat lollypop style? *The
> dish I had (and am looking for now) level-filled a 10" Bundt pan and
> was just firm enough to slice like you would a cake for serving. *I
> usually do not care for pineapple, but this was quite good and the
> lime flavor was not super strong like this recipe seems it would be.
>
> Hard to know if I've said this right, but can you help me with such
> "picky" concerns?
Ugh, now I see that I had read the recipe as 4 packages, not 1 four
serving size pack. With that (picky-see-correction) it now simply
seems that to make the amopunt I want could just be a doubling of all
the ingredients. I do think I remember being told by the hostess that
she used just a little less liquid than was cqalled for, and that the
recipe was on a Jello box! Thank you so, now I think I am set to make
this and will report back!
....Picky2lime+pineapple+jell!!!

Here you go - from the Jell-O cookbook

1 four serving size Jello lime flavor
3/4 cup boiling water ( I'd use whatever juice from draining the pineapple
and add water as needed to equal 3/4 cup)
1/2 cup cold water
ice cubes
1 cup thawed CoolWhip
1 20 oz can crushed pineapple drained

Completely dissolve gelatin in boiling drained juice + water to equal 3/4
cup
Combine cold water and ice cubes to make 1 1/4 cups.
Add to gelatin stirring until thickened. Discard unmelted ice.
Add whipped topping blending until smooth.
Stir in pineapple. (you can add mandarin orange sections [drained], a cup of
mini marshmallows and/or 1/4 cup chopped walnuts or pecans if you like)
Pour into serving bowl. Chill until set - about 2 hours.
The Jell-O book also tells how to use a mold. I'll be happy to give you
details if you like. Never any need around here. Polly


"JeanineAlyse" <>
> Polly, with four packs of Jello and so little liquid this sounds like
> it would set rather firm and not "big" enough. As in firm enough to
> use small molds so as to set in toothpicks to eat lollypop style? The
> dish I had (and am looking for now) level-filled a 10" Bundt pan and
> was just firm enough to slice like you would a cake for serving. I
> usually do not care for pineapple, but this was quite good and the
> lime flavor was not super strong like this recipe seems it would be.
>
> Hard to know if I've said this right, but can you help me with such
> "picky" concerns?
Ugh, now I see that I had read the recipe as 4 packages, not 1 four
serving size pack. With that (picky-see-correction) it now simply
seems that to make the amopunt I want could just be a doubling of all
the ingredients. I do think I remember being told by the hostess that
she used just a little less liquid than was cqalled for, and that the
recipe was on a Jello box! Thank you so, now I think I am set to make
this and will report back!
....Picky2lime+pineapple+jell!!!

Mercy! I surely am glad you read the recipe a 2nd time. Polly