Creamy Fruit Mold
Total TimePrep: 10 min. + chilling
- 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
- 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.
Nutrition Facts1 piece: 289 calories, 19g fat (5g saturated fat), 19mg cholesterol, 129mg sodium, 28g carbohydrate (26g sugars, 2g fiber), 4g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Oct 20, 2017
Made this almost as the recipe states, and doubled it. Very good!
Apr 19, 2014
I followed the exact amounts as the first rater, delowenstein, took it to an Easter turkey dinner everyone loved it. but, to do the 2 pkgs of 3oz jello, use, 1 8oz cream cheese, 2 cups boiling water, & juice of fruit. I left it in a glass bowl,as I have never had much success with the molds?I will try it for a dinner at home first. fran
Aug 25, 2013
I made this recipe yesterday for the first time. I took it to a luncheon after a baby dedication and hardly ANY was left! I DID change the recipe to suit my tastes: I used 2 packages of lime jello (3-oz. each) one 8-oz. package cream cheese, softened. one can fruit cocktail with 100% JUICE, drained and 1-1/2 cups boiling water + the drained fruit juice. I used Hellman's LIGHT mayonnaise. I also used my 6-cup mold from Tupperware and the recipe turned out very nicely! I'd tasted it and it WAS really delicious and creamy! I did make a point of stirring the jello mixture in another large mixing bowl every 15 minutes and spritzed the mold with non-stick cooking spray & brushed it around my mold! I left the mold overnight in the refrigerator, took it to services this morning in an insulated cooler bag with ice cubes to keep it cold, then placed it in the refrigerator at the chapel. Shirley Leister, I thank YOU for this recipe! This will be on my "make list" as much as possible if I need to make a salad to take somewhere! It was a real hit at this luncheon I'd taken it to! Dawn E. Lowenstein