Tinklee's Raspberry/Lime Jello Recipe

Name: Tinklee's Raspberry/Lime Jello
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box raspberry jello (3oz); 1 1/4 cup boiling water; 10 oz frozen raspberries(partly thawed); 1 box lime jello (3oz); 1 1/4 cup boiling water; 3 cup mimi marshmallows; 1 can 15oz pineapple chunks(drained, but save 1/2cup of the juice to use)(I also cut my pineapple chunks in half); 1/2 cup miracle whip; 4 oz cream cheese, softened; 1 cup heavy whipping cream

Servings: persons

1
You will need a jello mold, this jello is built from the top down
2
Dissolve raspberry jello into the boiling water, stirring for 2minutes
3
Add the partly thaw raspberries to the jello, mixing to break up the raspberries.
4
When raspberries are broken apart, pour into mold.
5
Make sure it doesn't go more than 1/3 of the way up on the mold.
6
I always have extra that I put in a bowl, to hold the over flow
7
Place in refrigerator to set up
8
In large bowl dissolve the lime jello in the boiling water, stir for 2 minutes
9
Add the mini marshmallows, stirring them to let them melt all the way, that is your goal, when all melted add the pineapple juice and pineapple chunks
10
Place in refrigerator to get thick (30-90mins) do not let this set all the way!
11
When bottom layer is ready, Mix miracle whip and the cream cheese together, (I do this with a fork, it seems to work the best, the better its mixed up the better it will mix in the jello), set aside, whip up the whipping cream to firm peaks, set aside
12
Fold in the cream cheese mixture first, making sure its all mixed in, then add the whipping cream
13
Now take your bottom layer and pour on top of the raspberry layer, filling your mold, then take what is ever left and add it to the bowl of leftover jello for the top, place back in refrigerator
14
Refrigerate at least 4hrs, then unmold according to your molds instructions
15
NOTE The bottom layer you can use lemon or pineapple jello for a great jello at thanksgiving

1686

kcal

Calories

181

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 box raspberry jello (3oz), 1 1/4 cup boiling water, 10 oz frozen raspberries(partly thawed), 1 box lime jello (3oz), and more.

Yes, Tinklee's Raspberry/Lime Jello falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tinklee's Raspberry/Lime Jello

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions