It’s green. It’s molded. It’s studded with pears. It’s the ’80s version of the Jell-O classic – Under-the-sea salad!
lime
Try a smooth green Bacardi daiquiri pie that brings a taste of the 1970s to your dessert table! Easy to make, this retro no-bake treat merges lemon pudding’s tang with the lively taste of lime jello.
Crown Jewel Dessert as a mold, a pie, and a spring-form pan dessert! Also known as Broken Glass Dessert, this easy treat fits busy schedules.
Booze-free beverages were all the rage after prohibition kicked in, so from a huge collection of vintage mocktail suggestions, we found these 30 fruity 1920s non-alcoholic drink recipes that would still work well today.
Here’s a deliciously light springtime treat that’s easy to make — a no-bake lime chiffon dessert with marshmallows.
Try this retro green Pineapple hula hoop Jello mold dessert ring and bounce a family dinner. This easy-to-make molded dessert from the 70s looks pretty fancy, too.
This beautiful Spumoni Elegante is a deluxe version of a frozen dessert classic: fruit-studded cream filling encased in a luscious layer of velvety egg custard.
This from-scratch vintage lime delight cake recipe uses sweet-tart lime for the cake and filling, topped with a fluffy white old-fashioned frosting.
This Green Angel Lime Cake recipe is based on angel food cake, but gets a little extra zip from the addition of green lime flavor Jello – then the whole thing is slathered in a light fluffy fruit-flavored frosting.
This three-layered Christmas-colored lime-strawberry surprise recipe features two flavors of jello, and a creamy layer in the middle made with cream cheese, mayonnaise and nuts.
What will you find at the end of the rainbow? More smiles than ever. Here’s an easy recipe for a fun and fruity rainbow poke cake you can make with your favorite Jell-o flavors!
Use your favorite fruit juice and create frosty rainbow pies with a light sherbet-like filling frozen in a light and flaky pie crust shell.
These light dessert recipes are not without calories, but they’re not filling. And they’re so breathtakingly beautiful – a delight to look at as well as to eat.
