How is certain food defined as retro? What is the difference between retro and classic? I think one factor is convenience food. As inexpensive canned and pre-packaged food became widely available, it kicked off a whole new set of recipes.
Some were quite “interesting” (to put it nicely) and make your stomach turn at the sight of them. Others have stood the test of time and are still good today. One of those good ones happens to be Creamy Lime Gelatin Salad.
Gelatin has been around since Egyptian times. It was a long process and only the wealthy could afford it. Then in the 1800’s a dried version became available. Pre-granulated gelatin was created in 1894 and soon after a popular brand of it was born.
The popularity of it made gelatin dishes, both savory and sweet, a regular feature in households across the country.
Lime flavored gelatin was introduced in 1930. It was an instant hit and resulted in oodles of recipes being developed. Creamy Lime Gelatin Salad is one of them. There are lots of variations. The recipe I’m sharing has cream cheese, sour cream, marshmallows, pineapple, and pecans mixed with lime Jello.
I have no idea where the recipe originated. All I know is that it has been a part of my family’s meals as far as I can remember. We still make it occasionally because we really do enjoy it.
Creamy Lime Gelatin Salad can be shaped with a mold. I used a classic one that I’ve had for 30 years. You could use a bundt pan or simply leave it in the bowl so it is comes out dome shaped.
I like the look of the mold and also use it for Coca-Cola Salad (another gelatin one).
Do you have any retro food favorites? I happen to know a few folks who do. It made me smile to see all the recipes being shared for this Sunday Supper theme.
Scroll down to find the list and have a great time visiting each to see the stories behind them. Special thanks to Heather of Hezzi-D’s Books and Cooks for hosting such a fun event.
Creamy Lime Gelatin Salad
Ingredients
- 1 package lime flavored jello 3 ounces, not sugar-free
- 1 1/2 cups boiling water
- 25 miniature marshmallows
- 3 ounces cream cheese diced and at room temperature
- 8 ounces sour cream
- 1 can crushed pineapple 3 ounces
- 1/2 cup chopped pecans
Instructions
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Stir together jello, water, marshmallows, and cream cheese in a large bowl.
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Chill until it begins to set, about 30 to 45 minutes. Check in 10 minute intervals to make sure it does not get completely set.
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Beat until combined. Note it will not get completely blended and will have tiny bits of cream cheese.
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Stir in sour cream, pineapple, and pecans.
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Pour into gelatin mold (optional).
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Chill thoroughly until set, at least 3 hours
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Serve cold. Keep refrigerated when not serving.
Recipe Notes
Cook time is actually chilling time.
How about a blast from the past? Take a look at these retro food recipes by Sunday Supper taste makers:
Bodacious Breakfasts and Appetizers:
- Classic Chex Party Mix from Peanut Butter and Peppers
- Healthy Green Goddess Dip from Bobbi’s Kozy Kitchen
- Homemade Doughnuts from Cosmopolitan Cornbread
Made in the Shade Main Dishes:
- Bacon Wrapped Individual Meatloaf from The Girl In The Little Red Kitchen
- Chicken ala King from Recipes Food and Cooking
- Chicken Rice Casserole from Curious Cuisiniere
- Chicken in a Basket from Cindy’s Recipes and Writings
- Chicken Parisienne from Carrie’s Experimental Kitchen
- Chicken Pot Pie from Whole Food | Real Families
- Creamed Chipped Beef on Toast from FoodieTots
- Creamy Baked Pork Chops from Culinary Adventures with Camilla
- Individual Beef Wellingtons from Small Wallet, Big Appetite
- Mom’s Chicken Pot Pie with Cheddar Biscuits from Simply Healthy Family
- Mom’s Shepherd’s Pie from Momma’s Meals
- Ravioli di Magro from Manu’s Menu
- Salisbury Steak with Onion Gravy from Webicurean
- Sweet and Sour Pork Meatballs from Palatable Pastime
- Tuna Noodle Casserole from Sew You Think You Can Cook
- Uptown Goulash from Family Foodie
Swell Side Dishes:
- Creamy Lime Gelatin Salad from Magnolia Days
- Harvard Beets from Take A Bite Out Of Boca
- Retro Crock Pot Crabby Soup from Seduction in the Kitchen
- Roasted Broccoli Cheese Casserole from NeighborFood
- Seven Layer Salad from Lifestyle Food Artistry
- Wedge Salad from Our Good Life
Dreamy Desserts:
- Bananas Foster from The Redhead Baker
- Creamsicle Jello Mold from Cupcakes & Kale Chips
- Frosty Chocolate Dream Bites from Wallflour Girl
- Hummingbird Cream Cheese Cookies from Dandelion Greens
- Jello Poke Cake from The Life and Loves of Grumpy’s Honeybunch
- Mom’s Heath Bar Cake from Kudos Kitchen by Renee
- Old Fashioned Banana Pudding from Pies and Plots
- One, Two, Three Jello from That Skinny Chick Can Bake
- Original Mayonnaise Chocolate Cake with No Cook Fudge Frosting from A Day in the Life on the Farm
- Pineapple Upside Down Cake from Eat, Drink and be Tracy
- Raspberry Crunch from Peaceful Cooking
- Tunnel of Fudge Cake from Hezzi-D’s Books and Cooks
The Bee’s Knees Beverages:
- Blood Orange Sidecar from Nosh My Way
- Crème de Menthe Parfait from Food Lust People Love
- Vanilla Bean Old Fashioned from The Texan New Yorker
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Stacy says
March 8, 2015 at 7:20 amI do believe my grandmother made something similar, Renee, but I must admit, I was not a fan. Perhaps I need to revisit it as an adult but the ingredients are all things I like. I may surprise myself! It certainly is pretty.
Dottie says
April 20, 2018 at 9:36 amIt says 3 oz of crushed pineapple is that correct
Katie Moseman says
April 20, 2018 at 10:29 amYes, that’s correct.
Dottie says
April 20, 2018 at 1:21 pmAnother question is this all done by hand stirring or after first step when refrigerated to set a little and adding other ingredients do you use a hand mixer or stir again , I am confused there , thank you
Katie Moseman says
April 20, 2018 at 3:56 pmYou could do both by hand, or use a hand mixer the first time and then stir by hand the second time.
Hezzi-D says
March 8, 2015 at 7:34 amI haven’t had a gelatin salad in a while, but I love this one. Pineapple, pecans, and marshmallows remind me of lunch at the church on Sunday afternoons.
Liz says
March 8, 2015 at 11:07 amI always loved when my mom broke out the marshmallows and crushed pineapple for a jello treat! What a beautiful molded salad, Renee!
cathy says
March 8, 2015 at 12:05 pmMy mom received a recipe for a dish like this but it was frozen in an ice-cube tray and then served over lettuce as a dessert. Yikes!
Deanna Samaan says
March 8, 2015 at 12:14 pmI remember so many meals with a classic gelatin mold!! Lime was always my favorite, My mom would do it with walnuts, pineapples and cool whip!
Tammi @Momma's Meals says
March 8, 2015 at 12:58 pm“Quite Interesting” to say the least is spot on!! HA! I can’t think back to a holiday where I didn’t see a gelatin something or other. I like that yours is lime yummy!!!!
Diana @DandelionGreens says
March 8, 2015 at 2:20 pmThis is bringing back many memories… especially at holidays, where jello salads were always included. Fun recipe, and I enjoyed reading about the history of it all.
Sue Lau says
March 8, 2015 at 4:42 pmI wonder if these old jello recipes evolved out of recipes for aspic? This one would be great fun for St. Patrick’s Day!
Laura says
March 8, 2015 at 5:02 pmA retro blog party just wouldn’t be the same without lime jello. Thank goodness yours doesnt have tuna in it. 🙂 I still can’t believe that was a thing. This looks like a great dessert option.
Wendy, A Day in the Life on the Farm says
March 8, 2015 at 8:10 pmI knew someone would do a gelatin salad. Now I am waiting for the tupperware angel food cake with jello and strawberries.
Brianne @ Cupcakes & Kale Chips says
March 8, 2015 at 8:48 pmLove all the texture and the color of your gelatin mold!
Mary Ellen says
March 9, 2015 at 2:41 amI’ve had this before, it is good. Sometimes a sweet salad is just what is needed at a meal.
CarriesExpKtchn says
March 9, 2015 at 8:43 amMy MIL to this day still makes jello molds for every occasion-the kids love it! I’m certain they would love this one too, especially my little one who likes anything lime flavored.
Bill says
March 9, 2015 at 10:15 amWe’re on the same retro wavelength, Renee. I’m doing a post on tomato aspic. Do you remember that dish? I’ve updated the recipe with a little creme fraiche. This recipe brings back so many memories. Great post!
Cindys Recipes and Writings says
March 9, 2015 at 1:16 pmCan you believe that I never had a Jello salad and I love Jello! Time to try it, thanks for a recipe!
Karli says
March 9, 2015 at 1:20 pmOh man. This brings back lots of memories. Yours sounds delicious!!!
Lauren @ Sew You Think You Can Cook says
March 9, 2015 at 2:08 pmI think I can honestly say I’ve never had anything like this!
Courtney @ NeighborFood says
March 9, 2015 at 2:35 pmOh yes! My mom still makes creamy jello molds, and I still love them! I’ve never had a lime version before though. Looks fabulous!
Shelby says
March 10, 2015 at 6:00 amGood thing I came back because I thought I left a comment but didn’t apparently! This salad reminds me of church potlucks, this was always on the table!
Valerie Cathell Clark says
March 10, 2015 at 9:50 amThis classic takes me back to church potlucks! My grandma made this and I loved it! Beautiful photos!
Julie @ Texan New Yorker says
March 14, 2015 at 1:32 pmLove it! This so reminds me of our Christmas dinner, my mom made a blackberry version of this every year. Yours is so pretty!
Jen says
March 24, 2016 at 7:21 pmI have a couple of questions:
1) it doesn’t say if the juice of the pinapple should be included or drained.
2) are the instructions for #2 & #3 reversed?
I loved jello molds and can’t wait to try this!!
Renee says
March 25, 2016 at 6:27 amHey Jen! Here are the answers:
1. The pineapple juice should be included.
2. The instructions for 2 and 3 are not reversed.
I hope you enjoy this jello mold as much as we do.
Thanks!
Charles says
June 17, 2018 at 10:58 amMy grandmother and aunt from Clarksdale, Mississippi made this. They always served it on an almost ice cold leaf of iceberg lettuce. On fine china, of course.