Ingredients
12 oz lime gelatin powder
8 oz heavy cream, chilled
2½ cups pineapples, roughly 20 oz, canned, crushed and drained
2 cups cream cheese , at room temperature, roughly 16 oz
2 cups boiling water
1 cup cold water
¼ cup pecans, roasted and finely crushed
cooking spray
Preparation
Using your cold mixing bowl, add your heavy cream and whip until stiff peaks form. Set aside in a chilled area.
In a large mixing bowl, add cream cheese and beat for roughly 5 minutes until soft and pliable.
Add the drained pineapples and beat until incorporated. Set aside.
In another large mixing bowl, empty gelatin and add the boiling water. Stir until the gelatin has dissolved.
Pour the cold water into the mixture and stir.
Add the gelatin mixture into the pineapple-cheese mixture and fold until evenly incorporated.
Lastly, fold your whipped cream into your gelatin and cheese mixture until evenly incorporated.
Pour the mixture into a 9-inch greased springform cake tin of your choice and place the cake tin on top of a baking sheet.
Sprinkle the pecans on top and chill the mixture for at least 4 hours to overnight, or until the mixture has set.
When ready to unmold, heat the sides of your cake tin with a kitchen torch until just warm but not hot. You should also see the gelatin “detach” itself from the springform lid. You may also need an offset spatula to pry the gelatin from the mould.
Gently remove the springform lid, and portion accordingly. Enjoy your delicious jello salad!
