Another thing to watch out for is the sugar. Don't add too much, just enough to flavor the whipping cream with a touch of sweetness. The jello is already sweet enough, but the sweetened whipping cream balances the blandness of the cream cheese so you do need to add some sugar. A good set of measuring spoons makes it easy. I make it in a baking dish instead of a jello mold because it is easy to cut in individual serving squares and serve.
You can see the green jello and white topping layers along the side of the dish, which makes it pretty on the table.I now use a glass dish with a fitted cover because when stored in the refrigerator, I can set things on top without worrying about crushing the jello salad.
Lime Jello Salad Tastes Like Dessert
2 6 oz. pkg. lime jello
4 cups hot water
2 cups icy cold bottled 7-Up
1 cup crushed pineapple
1 cup chopped pecans or walnuts (optional)
3/4 cup finely chopped celery (optional)
2 cups whipping cream, whipped
2 8-oz packages softened Philadelphia cream cheese
Chop the nuts and celery. (Make chopping easy with a food chopper in your kitchen). Combine jello and hot water in a large bowl, stirring until dissolved. Pour in cold 7-Up; mix. Remove strings from celery and chop. Stir in celery, pineapple and nuts. Turn mixture into a 9x13-inch glass baking dish. Refrigerate for several hours or overnight before serving.
When jello is set, I use a hand mixer to whip the cream instead of my gorgeous Empire Red KitchenAid Power Mixer
. Either one gets the job done. I add 6 to 7 tablespoons of sugar to taste. Add the softened cream cheese, and mix thoroughly leaving the mixture as smooth and fluffy as possible. Carefully spread mixture over top of jello. Chill. Cut into squares and serve. Makes 6 to 8 servings.
Note: Make the day before for best results.
Tip: I got a set of measuring cups as a gift years and years ago, and it has served me well in the kitchen. Everyone cooks at some time, and this set of measuring cups is a must. They last lifetime.
That's it for today