Type what you have

Ingredients

• ✓ lime gelatin
• cottage cheese
• pineapple
• whipped topping

Instructions

1. 1 Combine cottage cheese and gelatin in a bowl and stir until well combined. Add drained pineapple and mix well. Fold in thawed whipped topping.
2. 2 Cover and refrigerate until set, 2 to 3 hours.

By Jill Saric

Ingredients

• ✓ lime gelatin
• water
• pear half
• cream cheese
• whipped topping

Instructions

1. 1 Whisk together the lime gelatin and boiling water in a large bowl until the gelatin dissolves. Pour the mixture into the container of a blender, and add the pear halves and cream cheese. Cover and blend until smooth. Pour back into the bowl, and gently whisk in the whipped topping. Transfer to a mold or serving bowl, cover and refrigerate until firm, at least 4 hours. To unmold, dip the mold briefly into hot tap water to loosen the gelatin, then invert onto a plate.

By Elizabeth

Ingredients

• ✓ lime gelatin
• neufchatel cheese
• sugar
• lime zest
• lime juice
• whipped topping
• mint
• pretzel
• butter
• margarine

Instructions

1. 1 Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat Neufchatel cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
2. 2 Whisk in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over pudding mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into filling.
3. 3 Freeze 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

By Cool Whip

Ingredients

• ✓ lime gelatin
• pecan
• butter
• splenda no calorie sweetener
• coconut extract
• heavy cream
• splenda no calorie sweetener
• water
• water
• cream cheese
• coconut extract
• pecan

Instructions

1. 1 In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.
2. 2 In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
3. 3 In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.

By Jo Ann

Ingredients

• ✓ lime gelatin
• sugar
• water
• ice cube
• water
• strawberry gelatin
• chocolate chip
• cream cheese
• whipped topping

Instructions

1. 1 Mix 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
2. 2 Meanwhile, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
3. 3 Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.
4. 4 Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

By Philadelphia