Cream Cheese Jello Salad Cincyshopper Pour jello into a large bowl (helps with splatters while mixing). add 2 cups of boiling water and stir to dissolve. add 8 ounce softened and chopped cream cheese to dissolved, hot jello. let stand for 5 minutes for cream cheese to soften. use hand mixer (or blender) on low speed to thoroughly combine. Mix in the crushed pineapple along with the juices (don’t drain it!) and 1 2 cup cold water. pour into desired serving dish. sometimes grandma used a bowl, sometimes she used a fancy copper mold. cover and refrigerate at least 2 hours, or until set. this salad is really beautiful in a bundt pan or a 13×9 glass dish.
Raspberry Fluff Jello Salad The Chunky Chef Instructions. dissolve 6 oz jello in 2 cups of boiling water and allow it to sit for 2 minutes. whisk in the 8 oz cream cheese until well blended. mix in the 8 oz undrained crushed pineapple and add ½ cup of cold water. pour the mixture into a bundt pan, 9×13 dish, or a jello mold. This blueberry jello salad combination! combine – in a large mixing bowl whisk together the jello mix and boiling water. stir the jello mixture until dissolved. mix in pineapple and pie filling. pour into a 9×13 inch pan and refrigerate for about 2 hours until firm. topping – mix cream cheese and sugar together well. Mix until the jell o is dissolved about 2 minutes and set aside. add the cream cheese to a large bowl and mix with an electric mixer for about 30 seconds to a minute or until fluffy. add the sliced strawberry and beat with the mixer until the berries are finely chopped. add the jell o and beat in with the mixer. Mix all the ingredients thoroughly until well combined. pour the blueberry jello mixture into a 9 x 13 inch pan and spread evenly. place the pan in the refrigerator and chill the jello mixture for a minimum of 2 hours to allow it to solidify. depending on your refrigerator, it may need up to 3 hours to set properly.
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