chopped pecans

Flavored with lime jello and thickened with cream cheese and mayonnaise, this retro dessert has the sweet taste of lime sorbet with mixed fruit and pecans.

Creamy Lime Jello Salad

cream cheese (softened)

lime

water

mayonnaise

fruit

pecans

Using a stand mixer (or a hand mixer + large bowl), whip cream cheese and powdered lime jello on medium-high speed until thoroughly combined, about 5-8 minutes. Remove bowl from mixer.

Boil 3 cups of water, then pour boiling water into the bowl with the cream cheese. Use a spatula to stir until the jello has dissolved and cream cheese has melted.

Transfer bowl to the refrigerator and chill for 1-2 hours, stirring frequently, until consistency has slightly thickened. Mixture is ready once a ring starts to form along the edges of the bowl.

Remove bowl from refrigerator. Add mayonnaise, fruit cocktail, and chopped pecans to bowl, then stir thoroughly until mayonnaise has dissolved into the liquid.

Spray a 16 cup bundt pan (standard bundt pan size) with cooking spray, then pour the jello salad mixture inside. Use a spatula to smooth out the top so that there aren't any producing pieces of pecans or fruit.

Place bundt pan in the refrigerator and chill until jello is completely set, usually anywhere from 3-5 hours. For best results, let jello set overnight.

When ready to serve, remove bundt pan from refrigerator. Place a serving dish over the top of the bundt pan, then hold the plate in place while flipping the bundt pan over (so that the bundt pan ends up on top of the plate). If the jello doesn't immediately fall out, lift the bundt pan up about 1 inch and gently shake downwards; jello should quickly fall out.

Creamy jello salad can be served immediately or stored in a sealed container in the refrigerator for up to 7 days.

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Creamy Lime Jello Salad! This retro flashback dessert is always a hit and certain to be a conversation starter! Flavored with lime jello and thickened with cream cheese and mayonnaise, it has the sweet taste of lime sorbet and a slight crunch from chopped pecans. Customize it with your own fruit fillings or use simple fruit cocktail.

This recipe for Easy Banana Bread doesn&#39;t even require an electric mixer! Use a whisk or a wooden spoon to stir the batter together. Make it with overripe bananas for the best flavor and texture. If you must make this on an electric mixer, use the paddle attachment if possible, and mix on lowest speed setting.This recipe doesn&#39;t use a loaf pan, and instead uses an 8x8 inch baking pan. This makes the banana bread soft and tender, almost like a snack cake. Serve slices warm with salted butter or a drizzle of honey.

Easy Banana Bread

brown sugar (packed)

eggs

vanilla extract

unsalted butter (melted and cooled slightly)

overripe bananas

all-purpose flour

baking soda

fine grain sea salt

pecans (optional)

Preheat the oven to 350F. Coat an 8x8 inch pan with flour-based baking spray, cooking spray, or line it with parchment paper.

In a large mixing bowl, place the brown sugar, eggs, vanilla and butter. Stir together with a whisk or wooden spoon until combined.  Peel the bananas and place them in a separate mixing bowl. Mash well with a fork until fine. A few lumps of banana are okay. Add the bananas to the brown sugar mixture. Stir to combine.

In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet banana mixture. Stir together until just combined. Add the pecans, if using, and fold them in using a rubber spatula.

Pour the batter into the prepared pan and spread evenly. Bake 45-50 minutes, or until a toothpick tester inserted near the center comes out clean.

Allow the bread to cool in the pan 10 minutes before turning it out, or serve slices of the bread warm directly from the pan.

Serve squares of banana bread split and stuffed with pats of salted butter.

Banana bread will keep well at room temperature for two days.  Cover with plastic wrap or foil.  Or, store it in the refrigerator for up to four days. Bring to room temperature before serving.

Homemade carrot cake and rich cheesecake batters are swirled together to create the ultimate springtime dessert. A topping of sweetened sour cream offers a delightful tang, and the carrot ribbon garnish makes an elegant presentation.

Carrot Cake Swirl Cheesecake

Cake Ingredients

granulated sugar

cinnamon

salt

vegetable oil

butter (melted)

eggs (beaten)

carrots

Cheesecake Ingredients:

cream cheese (at room temperature)

sour cream

Icing Ingredients:

Carrot ribbons or grated carrots (for garnish (optional))

Preheat oven to 350°F.

Spray a 9 inch spring form pan with flour-based cooking spray. In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in the oil and melted butter, then add beaten eggs and mix until combined. Add the grated carrots and chopped pecans, stir until combined. Set aside.

In the bowl of an electric mixer fitted with a whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and all-purpose flour. Mix in the vanilla and eggs, beating well between each addition. Add sour cream and mix until thoroughly combined. Set aside.

Pour 2/3 of the carrot cake batter into the prepared pan and smooth with a spatula. Pour in 1/3 of the cheesecake mixture on top of the carrot cake batter. Alternate the remaining carrot cake and cheesecake batters, ending with the cheesecake batter on top. Insert a butter knife into the layered batters and swirl. Place the cheesecake in the oven and bake until center is slightly jiggly, about 1 hour.

Remove from oven and let cool at room temperature 1 hour, then refrigerate at least 4 hours or overnight. Run a knife around inside of spring form pan to loosen the sides of the cake, but do not release from pan.

Just before serving, preheat oven again to 350 degrees. Thoroughly mix sour cream and sugar by hand in a medium bowl, then pour over top cheesecake and smooth with a spatula. Place in the oven and bake for six minutes. Remove the cheesecake from oven and let cool for about 10 minutes. Release the collar from the spring form pan.

Garnish the top of the cheesecake with the chopped pecans and carrot ribbons.

Top 3 chopped pecans recipes from across the web

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Creamy Lime Jello Salad

Easy Banana Bread

Carrot Cake Swirl Cheesecake

Top 3 chopped pecans recipes from across the web

The most viewed chopped pecans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Lime Jello Salad

Easy Banana Bread

Carrot Cake Swirl Cheesecake

The most viewed chopped pecans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine