Yes, we are still posting gelatin recipes!

This lovely layered extravaganza was submitted to our Glistening and Jiggly contest by Kelly.

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Kelly writes:

Hello Ruth,

I am submitting my contest entry at the last minute, but am sure it’s a winner. It is an old family favorite and was served at my parent’s pot-luck wedding reception in 1964. Enjoy!

-Kelly

4.3 from 3 reviews
Lime Jell-O Salad
 
Ingredients
  • Lime Jell-o (1 large box or 2 small boxes).
  • 1 large can crushed pineapple – drained, reserve juice.
  • ½ - ¾ c. chopped nuts.
  • 1 large pkg cream cheese.
  • 1 8 oz. carton whipping cream.
  • 1 c. sugar.
  • 2 T. flour.
  • 3 eggs beaten.
  • Squirt of lemon juice
Instructions
  1. Add drained pineapple and chopped nuts to prepared Jell-o, pour into cake pan and refrigerate to set.
  2. Combine the cream cheese and whipping cream and beat until well blended. Spread cream cheese mixture on top of set Jell-0.
  3. Using the reserved pineapple juice, prepare pineapple sauce on stove top. Combine pineapple juice, sugar, flour and beaten eggs in heavy sauce pan. Stir constantly over medium heat until thickened. Add a squirt of lemon juice to thickened sauce. Allow sauce to cool a bit before spreading sauce on top of cream cheese layer.

 

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I was sort of excited about this salad being served at her parent’s wedding reception. How cute is that? Plus as I was reading the recipe I realized the top layer was a pineapple curd and I was really excited about that.

But I should note that this was far, far into the gelatin contest. Tempers were wearing thin. As I was carefully spreading the (admittedly lumpy) cream cheese layer over the gelatin and cursing under my breath, Tom came strolling into the kitchen and stopped dead.

“What the *beep* is that?’”

I sighed. “The Mid-Century Menu for tonight.”

“It’s a gelatin thing, right? Because if that is Shepherd’s Pie it’s gone way bad and you need to start over.”

“Get out of the kitchen.”

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I don’t know what it was. Maybe it was that I was tired, or tired of making gelatin, or maybe it was because of all the lumps in that one layer that frustrated me but I was too lazy to fix it. For some reason all those feelings came to a head and I decided to deal with them in a mature, constructive way.

Which was to mess with Tom’s head.

The next time he wandered into the kitchen, I was ready for him.

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“Ugh. Is that American Cheese in that sauce?”

I carefully stirred the pineapple curd and didn’t look up at him. “Yup.”

“Oh my God. Really?”

“Yes.”

“No.”

“Yes. You want to try it?”

“No, get it away from me!”

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I served up his portion with more than a little glee. He was already complaining before I even set it in front of him.

“Couldn’t we have had a good one tonight? I think I deserve a good one every once in a while.”

“Just eat it.”

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This is the face he made when he thought it was full of American cheese.

And this is the face he made when he realized I had tricked him:

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“You jerk, this is sweet.”

I was giggling too hard to answer.

“This is actually good.”

I just giggled more. “You said you wanted a good one. So take that!”

That’s what he gets for making fun of Kelly’s parent’s gelatin.

The Verdict: Good.

From the Tasting Notes:

Interesting flavors. The nuts add a good texture. The pineapple topping is good! Would definitely be good for a mid-century pot luck or buffet.

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