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Cashew Lime Mold Recipe

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This recipe for Cashew Lime Mold, by , is from The Grupido Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Grupido
Added: Sunday, May 05, 2013


2 Packages of Lime Jello (small one)
1/2 cup Mayonnaise or Miracle Whip
1 Tsp lemon or white/apple cider vinegar
1/ cup grated Carrots
1 Cup chopped/diced Celery
1 14 oz. can Crushed Pineapple
1/4 cup cashew halves
1/4 cup maraschino cherries
dash of salt to taste

Prepare Jello per package directions. When jello has correctly dissolved in the hot water and it has cooled to room temperature use a whisk or hand mixer to blend the Mayo into the jello until smooth. Add lemon or vinegar. Add vegetables and drained crushed pineapple. Blend together and place in a jello mold.
Place in refrigerator and set over night. Remove the jello from the mold as you would any other molded jello. The mold typically used is similar to a bundt ban used to make coffee cakes. When the jello is on the serving platter place cashew halves and cherries, as you like on top of the mold and serve. This is fairly much a "salad" jello. Summery and light and is great for a pretty guest buffet.

Number Of Servings:
Preparation Time:
1 hour + chilling time
Personal Notes:
This jello mold was made by Antoinette Haas at Jan Grupido's wedding shower held at her house. Antoinette was the mother of Bunny Haas, my maid of honor. My own mother's jello culinary skills extended to mixing orange and strawberry jello and adding canned fruit cocktail - which, by the way our family LOVED. But when this was served at my shower it started my "Jello Quest" for life!!! I had NO IDEA jello could taste that good. Later Judy Grupido's Italian, 3 layer Christmas jello, and a "Jackstraw" jello recipe became real favorites. SUCH a versatile American food product!! Enjoy!




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