TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8-10 servings


  • 1 package (3 ounces) lemon gelatin
  • 2-1/2 cups boiling water, divided
  • 2 cans (8 ounces each) crushed pineapple
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup whipped topping
  • 1 envelope envelope unflavored gelatin
  • 3/4 cup cold water, divided
  • 1 package (3 ounces) lime gelatin

Nutritional Facts

3/4 cup: 206 calories, 13g fat (6g saturated fat), 27mg cholesterol, 137mg sodium, 20g carbohydrate (20g sugars, 0 fiber), 4g protein.


  1. In a bowl, dissolve lemon gelatin in 1-1/2 cups boiling water. Drain pineapple, reserving 2/3 cup juice; set juice aside. Stir pineapple into gelatin. Pour into a 2-qt. glass bowl. Cover and refrigerate until firm.
  2. In a small bowl, combine cream cheese, mayonnaise and whipped topping; set aside. Sprinkle unflavored gelatin over 1/4 cup cold water; let stand for 1 minute. In a small saucepan, bring the reserved pineapple juice to a boil; stir in dissolved unflavored gelatin. Add to the cream cheese mixture; mix well. Carefully spread over the chilled lemon layer. Refrigerate until firm.
  3. In a bowl, dissolve lime gelatin in remaining boiling water. Stir in remaining cold water. Chill until partially set. Beat with a portable mixer until foamy. Pour over cream cheese layer. Refrigerate until firm, about 3 hours or overnight. Yield: 8-10 servings.
Originally published as Layered Gelatin Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p60

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