Creamy Fruit Mold Recipe
Because it can be made ahead, a gelatin salad like this one, brimming with fruit and nuts, is so convenient. This salad (another old standby from the cooking show I watched years ago) comes out of the mold easily and looks very attractive when served. -Shirley Leister, West Chester, Pennsylvania
- 1 package (3 ounces) cream cheese, softened
- 1 package (3 ounces) lime gelatin
- 1 cup boiling water
- 1/4 cup mayonnaise
- 1 can (15-1/4 ounces) fruit cocktail, drained
- 1/2 cup chopped pecans
- 1. In a bowl, beat cream cheese and gelatin. Add water, stir until gelatin is dissolved. Refrigerate until thickened, about 1 hour, stirring frequently. Add mayonnaise; whisk until smooth. Stir in fruit and pecans. Pour into a 1-qt. mold that has been coated with cooking spray. Chill until firm. Unmold onto a serving platter. Yield: 6 servings.
1 serving (1 piece) equals 289 calories, 19 g fat (5 g saturated fat), 19 mg cholesterol, 129 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein.
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