The World's Best Jello Salad Recipes (That's Right....Jello Salad!)

Jello salad is – believe it or not – a staple at majorholidays in my family, especially Easter and Christmas. This Southern staplehas as many versions as there are Jello flavors, but here is sampling of someof my family’s recipes that have been passed down through generations. Theserecipes take crazy ingredients that shouldn’t go together (pecans, pretzels andpimento cheese anyone?!?) and floats them all together inside a Jello mold.This particular side dish could be an acquired taste, but their cult followingtells me that lots of people like the interesting combination of tastes andtextures that Jello salad brings to the table.

Cranberry Salad

1 lb. can whole cranberry sauce

1 cup boiling water

1 (3 oz.) package strawberry or raspberry Jello

1 tablespoon lemon juice

¼ teaspoon salt

½ cup Miracle Whip salad dressing

1 apple (diced)

¼ cup chopped pecans


Heat cranberry sauce, strain. Mix liquid, boiling water and Jello, stirring until completely dissolved. Add lemon juice and salt. Chill mixture until slightly thickened. Add salad dressing, beat with a rotary beater until fluffy. Fold in reserved cranberries, add nuts and apples and pout into any dish or pretty glass bowl. Put in the refrigerator to congeal.

Hidden Treasure Strawberry Salad

2 (3 oz.) packages strawberry gelatin

1 cup boiling water

1 (10 oz.) package frozen sliced strawberries, partially thawed

1 (20 oz.) can crushed pineapple, drained

3 medium bananas

½ cup coarsely chopped nuts

1 (10 ½ oz.) package no-bake cheesecake mix


Dissolve gelatin in boiling water, stir in fruit and nuts. Pout half of gelatin mixture into a 13” x 9” x 2” pan and chill until firm. Store remaining gelatin at room temperature. Prepare cheesecake filling according to package directions (reserve graham cracker crumbs for another use.) Spoon cheesecake filling over congealed fruit mixture. Spoon remaining gelatin mixture over filling, and chill until firm.

Cherry Cola Salad

1 (8 oz.) can crushed pineapple

1 (10 oz.) bottle maraschino cherries

1 (3 oz.) package cherry Jello

1 (3 oz.) package cream cheese, softened

¾ cup Coke

½ cup chopped pecans


Drain pineapple and cherries, reserving liquid in a medium saucepan. Sprinkle gelatin over liquid mixture and let stand 1 minute. Cook over medium heat, stirring constantly, until gelatin dissolves and remove from heat. Add cream cheese, stirring constantly until smooth. Stir in fruit, Coke and pecans. Pour into a lightly-oiled 4-cup mold. Chill until firm.

Angel Salad

2 packages (3 oz. each) lime gelatin

2 cups hot water

2-3 oz. package cream cheese

1 small can crushed pineapple

1 cup diced celery

1 (2 oz.) jar pimentos, chopped

1 cup pecans

½ pint whipping cream, whipped stiff


Combine all ingredients except the whipping cream. Mix well and put in the freezer to thicken. Fold in whipping cream and refrigerate.

Grape Juice Salad

1 small package lemon Jello

1 cup boiling water

1 (6 oz.) can frozen grape juice

1 small can crushed pineapple, drained

½ cup chopped, toasted pecans

1 cup miniature marshmallows

½ pint whipping cream

½ glass pimento cheese spread


Dissolve lemon Jello in boiling water. Add grape juice, pineapples and pecans. Pour into 7” x 10” casserole dish and congeal. Combine marshmallows and whipped cream and store covered in refrigerator (marshmallows will partially dissolve.) When ready to serve, add ½ glass pimento cheese spread and whip until stiff. Top congealed mixture with dressing.

Strawberry Pretzel Salad

2 cups pretzels, coarsely crushed

¾ cup melted butter

3 tablespoons sugar

1 (8 oz.) package cream cheese

1 cup sugar

1 (8 oz.) tub Cool Whip

1 (6 oz.) package of strawberry Jello

1 ½ cups hot water

2 (10 oz.) packages strawberries


Mix pretzels, butter and 3 tablespoons sugar. Pat down in a long pyrex dish and bake for 8 minutes. Remove from oven and pat down again. Let cool – this is very important because, if you don’t let the crust cool, it will dissolve when you add the Jello. Beat cream cheese and remaining sugar, stir in Cool Whip. Spread on pretzel crust. Dissolve Jello, stir in strawberries. Cool until partially set, spoon over cream cheese, Cool Whip mixture and refrigerate overnight.

Cherry Salad Supreme

1 (3 oz.) package raspberry gelatin

1 (21 oz.) can cherry pie filling

1 (3 oz.) packahe lemon gelatin

½ cup whipping cream

1/3 oz. package cream cheese

1/3 cup mayonnaise or salad dressing

1 cup crushed pineapple

1 cup tiny marshmallows


Dissolve raspberry gelatin in 1 cup boiling water, stir in pie filling. Turn into 9” x 9” x 2” baking dish. Chill until partially set. Dissolve lemon gelatin in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually add lemon gelatin. Stir in undrained pineapple. Whip ½ cup whipping cream; fold into lemon mixture with 1 cup tiny marshmallows. Spread atop cherry layer; top with 2 tablespoons chopped nuts. Chill.

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Comments 3 comments

Hendrika profile image

Hendrika 5 years ago from Pretoria, South Africa

So glad it is getting hotter now here in South Africa and it is just the time to try out these tasty Jello Salads. The Strawberry Pretzel one fascinates me and I think it will be the first one I try.


Sarah 2 years ago

I'm looking for a recipe made with Strawberry or Cherry Jello and Cool Whip and maybe cream cheese or condensed milk.


Serhat 23 months ago

Hey Henry!Adding corn syrup will do a couple of thgnis: add to the sheen and increase the flow. Personally I think this formula flows well enough and doesn't really need any more luster. As for the temperature I can't think of any reason it wouldn't cool down other than the room temperature. You could try a little refrigeration, but only for a few minutes at a time between stirs so it doesn't set up prematurely. - Joe

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