Thread Number: 74704  /  Tag: Other Home Products or Autos
Jello Dessert
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Post# 985152   3/3/2018 at 19:45 (204 days old) by cuffs054 (MONTICELLO, GA)        

Does anyone remember a jello dish made with a red jello (raspberry?) cream cheese and fruit cocktail? Pretty sure Mom would make jello and while it was hot she'd mix in CC and then can of fruit cocktail. This is way before Cool Whip was invented. I think there was a similar one where she used a mixer to do jello and cc that would seperate into  a creamy layer and fluffy layer.

Post# 985153 , Reply# 1   3/3/2018 at 20:07 (204 days old) by Yogitunes (New Jersey)        

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Jell-O 1-2-3...

was supposed to separate into three layers by itself.....but could never get it to work, the best we ever got was 2 levels...

Post# 985270 , Reply# 2   3/4/2018 at 16:38 (203 days old) by Michaelman2 (Atlanta, GA)        
Recipe with Jello, cream cheese and fruit cocktail


Here is a recipe I have used for a long time. Any flavor of Jello will work. Lime is the one I have used the most. This is old school congealed salad 101:

1 package (3 ounces) any flavor Jello
1 cup boiling water
1/4 cup mayonnaise
1 can (15-1/4 ounces) fruit cocktail, drained
1/2 cup chopped pecans

In a mixing bowl, beat cream cheese and gelatin. Add water, stir until gelatin is dissolved. Refrigerate until thickened, about 1 hour, stirring frequently. Add mayonnaise; whisk until smooth. Stir in fruit and pecans. Pour into a 1-qt. mold that has been coated with cooking spray. Chill until firm. Unmold onto a serving platter

Post# 985273 , Reply# 3   3/4/2018 at 17:16 (203 days old) by ea56 (Sonoma Co.,CA)        

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I think you left out the cream cheese in your recipe. Is it 3oz.? Most of the recipes I looked at for this called for 3oz. cream cheese.
BTW, this is a recipe Iíll have try. Both my husband and I really like Jello and Jello salads and this one looks like it would be very tasty.

Post# 985282 , Reply# 4   3/4/2018 at 18:18 (203 days old) by ken (Ulster Hgts, NY)        

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Maybe this is it? Some members here might be familiar with the videos of Phyllis Stokes. I find her videos interesting. I haven't made any myself but the old time recipes she posts look good.

Post# 985292 , Reply# 5   3/4/2018 at 20:03 (203 days old) by Frigilux (The Minnesota Prairie)        

I love Phyllis Stokes and have been eating a lot of sugar-free Jello lately. I've made the recipe posted above as well as a couple of other throwback-to-the 1950s desserts/salads. A simple favorite right now is can of drained fruit (mandarin oranges, peaches or pears) or fresh strawberries/raspberries and a box of appropriately-flavored prepared Jello. Put the fruit in a bowl, pour the Jello over it and put it in the refrigerator.

Post# 985294 , Reply# 6   3/4/2018 at 20:05 (203 days old) by Michaelman2 (Atlanta, GA)        
3oz cream cheese... thank you Eddie!

Eddie, thank you for that catch.

I cannot edit the my post to the thread so hopefully if someone tries the recipe they will catch the cream cheese omission in the ingredient list.

You are right, the RECIPE NEEDS TO INCLUDE 3oz CREAM CHEESE and I mistakenly left it out of my posting

The congealed salads that had a bit of mayo in the recipe have a nice texture and the savory taste of the mayo is a nice addition to the sweetness of the gelatin and other ingredients.

I remember these salads were at every pot luck, gathering, ladies luncheon, department store tearoom etc. I have always liked them. The salads took some jokes and jabs over the years, however, there will never be a morsel left. They can serve as a lighter dessert nicely.

Eddie, please let me know how you like this recipe.

Post# 985299 , Reply# 7   3/4/2018 at 20:18 (203 days old) by Frigilux (The Minnesota Prairie)        

Here are a few more Jello-based favorites.

  Photos...       <              >      Photo 1 of 4         View Full Size

This post was last edited 03/04/2018 at 20:52
Post# 985325 , Reply# 8   3/4/2018 at 22:24 (203 days old) by ea56 (Sonoma Co.,CA)        

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Iíve been doing the same thing lately with Jello to for dessert. But I make ours in individual bowls. I drain the juice, put equal portions of the fruit in each bowl and use the drained juice in place of the cold water for the Jello, and pour the Jello over the fruit. I really like canned peaches with raspberry Jello and fruit cocktail with cherry Jello. I think Jello makes a satisfying, everyday light dessert. Not as healthy as fresh fruit, but a better choice health wise than cake or ice cream.

BTW, Mike Iím glad you werenít offended by my catching the omission of the cream cheese, I knew you wouldnít want anyone to make the recipe without it. When I make it Iíll be sure to let you know how we liked it.

This post was last edited 03/04/2018 at 22:54
Post# 985342 , Reply# 9   3/5/2018 at 01:55 (202 days old) by cuffs054 (MONTICELLO, GA)        

Thanks Guys! Michael and Frig, it that isn't it, it sure is close. Thanks again. I'll whip some up.


BTW the market here in town doesn't carry 3oz. anymore. Has it gone away or is just an Ingles screw up?

Post# 985343 , Reply# 10   3/5/2018 at 01:59 (202 days old) by rp2813 (The Big Blue Bubble)        

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I was able to find 3 oz. without any trouble not that long ago.   AFAIK it's still available.

Post# 985344 , Reply# 11   3/5/2018 at 02:03 (202 days old) by cuffs054 (MONTICELLO, GA)        

Ken I think mom used that exact method w/o the ice water. Thanks for the vid. I'm trying to think where my Beehive Waring is hidden.

Post# 985345 , Reply# 12   3/5/2018 at 02:07 (202 days old) by cuffs054 (MONTICELLO, GA)        

Yogi, I had forgotten about 1-2-3. I don't think it ever worked right for us either. I'm trying to think of some other 'wonder' desserts that have faded into the past. Now that I have the IP I've gotten hooked on rice pudding again and next it will be tapioca.

Post# 985347 , Reply# 13   3/5/2018 at 02:26 (202 days old) by MrAlex (London, UK)        

I donít know if this has been mentioned already. Jello works great in cakes, keeps it moist and gives a bit of added flavour

Post# 985359 , Reply# 14   3/5/2018 at 05:14 (202 days old) by Rolls_rapide (Scotland, UK)        

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We had jelly, from the likes of Rowntree, and Chivers.

Pics courtesy of internet.

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Post# 985377 , Reply# 15   3/5/2018 at 07:52 (202 days old) by Michaelman2 (Atlanta, GA)        

Cuffs... ironically I was in Monticello a good bit last year and that Ingles store did not carry the smaller 3oz Jello packages. ( lot of things that store did not have). They did have a store brand that I used while visiting. It worked fine.

Eugene mentions above the use of sugar free and it works fine as well!

There is also a Piggly Wiggly in Eatenton that has the 3oz packages.

I would say measure 3oz out of a larger package, if I knew that would work?

ď1-2-3 Ē was gimmicky and like Yogi said, it seldom worked past one and two. Lol.

You will need to make sure you lightly oil the mold with either vegetable oil or mayo. The entire mold.

When ready to remove salad from mold, run a knife around the rim to loosen the areas which may have adhered to the top. Then dip the mold into warm water for a few seconds to make the gelatin easier to release.

Have the plate or serving tray rinsed with cold water and un-mold directly on the rinsed / wet plate. This will allow you to glide the salad along the wet plate and to the eventual spot you need it to be located. If you donít wet the plate it will stick where ever it lands and be impossible to move.

Post# 985382 , Reply# 16   3/5/2018 at 08:39 (202 days old) by panthera (Rocky Mountains)        

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Was just coarse, fine and finer gelatin crystals, no? I vaguely recall one of my grandmothers grinding one package in the blender for a few seconds and when the mold was released it came out in two very distinct layers.

Post# 985385 , Reply# 17   3/5/2018 at 09:03 (202 days old) by cuffs054 (MONTICELLO, GA)        

Michael, you made me laugh. " I was in Monticello a good bit last year and that Ingles store did not carry the smaller 3oz Jello packages. ( lot of things that store did not have). " You should have been there when I asked if they had Tahini.

Post# 985386 , Reply# 18   3/5/2018 at 09:34 (202 days old) by Michaelman2 (Atlanta, GA)        
Monticello,Ga, Ingles Grocery

Cuffs, they did not have the Jello 3oz, Draino crystals, the butcher did not know how to create a crown roast.

All of that aside they were as nice and pleasant as anyone could hope.

Things you would not dream of being in a small southern grocer would appear on the aisles. For example Tates chocolate chip cookies, for years you could only find them in the Hamptons at Tateís Bake Shop NY.. and low and behold 1000 miles away and in a small Georgia store that does not carry some of the most rudimentary basics, they appear lol.

Those cookies by the way, are the bomb!

Back to the Congealed Salad / Jello recipes... I have a book published in the 1960s that is nothing but congealed salads and was written by a Home Economics teacher. When I get home Iíll snap some photos of the recipes and post them. No lie, the book is entitled 10,000 Salad Recipes

Post# 985442 , Reply# 19   3/5/2018 at 19:29 (202 days old) by cuffs054 (MONTICELLO, GA)        

Michael, if you ever get to Monticello again, let me know. I'll take you to the 'Red and White' for a real shopping experience.


BTW: Why would you spend time in Monticello anyway?

This post was last edited 03/05/2018 at 19:54
Post# 985449 , Reply# 20   3/5/2018 at 20:31 (202 days old) by jamiel (Detroit, Michigan)        

I have always wondered why Great Britain uses solid blocks of gelatine when we in the US use powdered gelatine? Anyone know?

Post# 985451 , Reply# 21   3/5/2018 at 21:01 (202 days old) by ea56 (Sonoma Co.,CA)        

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I donít know why our gelatine is powdered as opposed to solid. I've never seen solid blocks of gelatine like used in Great Britain, but I have seen sheets of gelatine used on TV cooking shows, seems like this would be more work to use.

However, do any of our Baby Boomers here remember when Jello brand gelatine was packed in folded waxpaper paks that were sealed in the box? You unfolded the inner pak to get to the Jello. Sometimes if the box was older the Jello powder inside would be kind of hardened into a block that you would have to break up.

And does anyone remember Black Cherry Jello? I canít find it anymore around here.

And did any of the Boomerís Momís make Jello and Pudding? You put vanilla pudding in the bottom of a cup or dish, my Mom used the Pyrex custard cups. Then let the pudding set, meanwhile prepare the Jello, using the speed set ice cube method. Then carefully spoon the soft set Jello onto the pudding and chill until set. It is heavenly!


Post# 985455 , Reply# 22   3/5/2018 at 21:44 (202 days old) by Michaelman2 (Atlanta, GA)        

Cuffs, I have been to the Red and White if memory serves.

I had a friend that has lived there for years and I would head down to Monticello. The only restaurant that everyone would gather was a really bad Mexican restaurant very near Ingles. There was a small Amish cafe/sandwich place in the square that had a decent lunch.

With limited selections I elected to cook for him and his friends several times. I bet you know my friend... it seemed as though everyone knew everyone in some form or fashion.

Eddie, I could eat Jello and pudding daily. I am going to post a recipe that includes pudding and Jello. It is called Mandarin Orange Supreme... it is very good. Kind of an adult Orangecicle

You can also whip very cold evaporated milk with a bit of sugar and mix this in with congealed and cooled Jello...sooo good for a lighter dessert.

Post# 985457 , Reply# 23   3/5/2018 at 22:03 (202 days old) by ea56 (Sonoma Co.,CA)        
I love this Jello thread

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my Momís family came from a small town called Sharon in Kansas. Her Grandparents owned a hotel there. Sharon, according to my Grandparents was a cattle drive town in the 1800ís. Anyway, every holiday the family travelled to Sharon. My Mom used to tell of the layered Jello molds her Grandma made for the holidays and how it used to fascinate her when she was a little girl in the early 30ís. Since they had a hotel they also had a refrigerator, a rarity in rural 1930ís Kansas. That is how her Grandma had the capability to make a layered Jello mold.

Anyway, in 1982 we had Thanksgiving at our house and I wanted it to be special for Mom, since she usually had to do the whole holiday meal herself. So I made her a layered Jello mold in a bundt pan, three layers, Lime, Raspberry, and Orange, and I put suspended Mandarin Oranges in the Lime layer, small cream cheese balls rolled in chopped pecans in Raspberry, and Strawberries in the Orange Layer. My Mom was so thrilled she cried! It was the first time since she left Kansas in 1935 that she had a layered Jello mold. It was somewhat time consuming, but it was a labor if love. And it really was pretty too, if i do say so myself. I wish Iíd taken a picture of it.


Post# 985459 , Reply# 24   3/5/2018 at 22:05 (202 days old) by ken (Ulster Hgts, NY)        

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Anyone remember Celery, Tomato or Mixed Vegetable flavored Jello? Packaging looks to be 1960s? I don't remember my mother ever buying any of them.

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Post# 985505 , Reply# 25   3/6/2018 at 07:41 (201 days old) by Michaelman2 (Atlanta, GA)        
Kenís Jello packages


Those are very cool. I had no idea Jello was ever produced in those flavors. They must have been much more savory than sweet?

Eddie, Black Cherry is still being produced. I am with you on it having a great taste!

Post# 985510 , Reply# 26   3/6/2018 at 08:18 (201 days old) by Frigilux (The Minnesota Prairie)        

I remember my mom used the celery-flavored version a few times. She was big into Jello salads with vegetables--usually chopped celery, shredded carrots and things like that. There was even a chicken salad Jello with sliced green olives! This is probably why I stayed away from Jello for a few decades as an adult, LOL. She had quite a number of those classic copper molds and used them frequently.

Like Eddie, I've rediscovered Jello salads/desserts and find them kind of refreshing. The Waldorf Salad version brought back a lot of memories. I have to use the sugar-free version, but it's really pretty good. Had to order Sugar-Free Peach Jello online. Couldn't find it in stores around here.

Post# 985517 , Reply# 27   3/6/2018 at 09:15 (201 days old) by panthera (Rocky Mountains)        
Jello has 'retired'

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flavors almost from the beginning. It's just what they do.

I vaguely recall celery Jello. Seems it made a good base for more savory foods.

Oh, the question as to why some places use finely ground gelatin (US), others 'sheets' or larger crystals or whatever -

That's easy. Every culture is convinced that they and they alone have the one and only 'true' method of food preparation. Those stupid sheets drove me crazy in Europe and I used to throw them in the blender until they were what I needed.

Post# 985521 , Reply# 28   3/6/2018 at 09:34 (201 days old) by 48bencix (Sacramento CA)        
Recipe for Jello 123

Kraft has a recipe for Jello 123. I saw an XFiles show a couple of weeks ago and they had Goop-O A-B-C which was similar to Jello 123, Scully had been searching for it. After the show I Gooled it and found that Jello 123 was made at one time.


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Post# 985554 , Reply# 29   3/6/2018 at 14:47 (201 days old) by Michaelman2 (Atlanta, GA)        
A very cool recipe using Jello

This takes a little time, however, the oooís and ahhís when it is complete make this Jeweled Dessert a true Gem!

1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
2 pkg. (3 oz. each) JELL-O Strawberry Flavor
Gelatin, divided
1 qt. (4 cups) boiling water, divided
2 cups cold water, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Prepare lime, orange and 1 package strawberry gelatin separately as directed on package, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor gelatin into separate 8-inch square pan sprayed with cooking spray. Refrigerate 4 hours or until firm.

Add remaining boiling water to remaining dry strawberry gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in remaining cold water. Refrigerate 45 min. or until slightly thickened.

Cut gelatin in each square pan into 1/2-inch cubes. Add 1-1/2 cups of each flavor gelatin to thickened strawberry gelatin in bowl along with half the COOL WHIP; stir gently until blended. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 4 hours or until firm. Meanwhile, refrigerate remaining gelatin cubes and COOL WHIP until ready to use.

Unmold dessert onto plate; top with remaining Cool Whip

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Post# 985556 , Reply# 30   3/6/2018 at 15:13 (201 days old) by Rolls_rapide (Scotland, UK)        

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Channel 5 showed that episode here just last week. It's one of those strange 'tongue in cheek' spoof type episodes.

Post# 985557 , Reply# 31   3/6/2018 at 15:53 (201 days old) by ea56 (Sonoma Co.,CA)        

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that Jello loaf mold is impressive! Youíve given me lots of new ideas and recipes to try, thanks for sharing them all with us.

Post# 985564 , Reply# 32   3/6/2018 at 17:10 (201 days old) by Michaelman2 (Atlanta, GA)        
Jewel Jello mold

Hey Eddie,

That recipe is so good. I substitute this dessert for birthday cakes and it is always a hit.

Above I suggested a tip when removing the dessert from the mold; Make sure you place the mold upside down on a wet plate so you can easily slide the dessert around the plate. If this were a savory salad I would remove it from the mold and let it fall on lettuce or other type of green garnish.

Post# 985569 , Reply# 33   3/6/2018 at 17:27 (201 days old) by CircleW (NE Cincinnati OH area)        

Michael, the Jeweled Salad is very attractive. I wonder if it can be made using whipped cream instead of Cool Whip?

As for 3oz. boxes of Jello, I just bought a couple a few weeks ago, and one of them was Black Cherry. I got them at Meijer.

My friend Patty makes something called "Perfection Salad", which has shredded carrots and cabbage in a Lemon Jello base.

My favorite Jello salad contains cranberries, celery and walnuts in Lemon Jello. My mom always made it for Thanksgiving and Christmas.

Post# 985572 , Reply# 34   3/6/2018 at 17:48 (201 days old) by Michaelman2 (Atlanta, GA)        
Whipped cream in place of Cool Whip


I tried using whipped cream ( homemade using heavy cream and sugar) several years ago. The taste was great ( how could it not be ). It did not ďset upĒ as firm as with the Cool Whip. I am not a big fan of Cool Whip or recipes containing Cool Whip. This Jeweled dessert is one exception, it is really pretty.

Post# 985573 , Reply# 35   3/6/2018 at 17:51 (201 days old) by Michaelman2 (Atlanta, GA)        
Photo of Jeweled dessert

Guys... I did not want anyone to think the above photo is my own photo. I found that photo on line and uploaded. Cuffs had me thinking of these Jello salads and desserts and I have not made the Jeweled one in a while, hence the need for the photo from Kraft.

Post# 985591 , Reply# 36   3/6/2018 at 19:52 (201 days old) by Frigilux (The Minnesota Prairie)        

I want to make this one! It's a salad, not a dessert, but I remember mom making it served on a bed of lettuce with a dollop of mayo. There's no recipe, but I see thin cheddar pieces, sliced green olives and celery.

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Post# 985608 , Reply# 37   3/6/2018 at 21:28 (201 days old) by Michaelman2 (Atlanta, GA)        
Lemon Jello replaces the former savory Jello flavors


The savory recipes I have all call for Lemon flavored Jello. These were of course developed or redeveloped after Jello discontinued the savory flavors. The lemon flavored works very well as a substitute.

Post# 985618 , Reply# 38   3/6/2018 at 23:38 (200 days old) by cuffs054 (MONTICELLO, GA)        

Michael, that really is a beautiful dessert.

Post# 985620 , Reply# 39   3/6/2018 at 23:45 (200 days old) by cuffs054 (MONTICELLO, GA)        

Michael, I would love to talk more about Monticello with you. My email is in my profile.

Post# 985644 , Reply# 40   3/7/2018 at 06:22 (200 days old) by Frigilux (The Minnesota Prairie)        

Mike-- I sifted through about 800 Jello salad recipes last night at Many of the savory ones---as you pointed out---used lemon Jello. Lime came in second and orange third. At any rate, I found 18 recipes that looked appealing, or at least intriguing, and printed them off. Some are sweet and some savory. One has tuna in it!

One that I'll probably make tonight has shredded carrots, apples, celery and mandarin oranges. It calls for lime Jello. I have everything in the pantry for that one so, away we go.

Also have everything to make the recipe pictured in Reply #36. I'm quite sure my mom used to make that one--or at least something that closely resembled it. I recall the stuffed green olives, which I love.

Post# 985649 , Reply# 41   3/7/2018 at 06:44 (200 days old) by angus (Fairfield, CT.)        

Jello Salads were not that popular in most Brooklyn Italian households - most of my childhood experience with Jello was being forced to eat it when I was sick with a fever or recovering from a stomach ailment. That said, I do love me an occasional dish of Orange Jello.

I have to look in my recipes, because I have three Jello salad recipes that would go over well here. One was from when I was living/working in Mississippi - it involved Cherry Jello, Coca-Cola (not Pepsi), chopped pecans and I think pineapple. I remember that it tasted kind of like a cherry coke or Dr. Pepper.

The other two came from Cooks Illustrated/Cooks Country. One uses Apricot Jello, Apricot Nectar, Orange Sherbet and Sour Cream and is great with Thanksgiving dinner or a glazed ham. This one may be a challenge since Apricot Jello and Apricot nectar are not always available in all markets - I usually find them at Hispanic/Latino markets. The other is like a pina colada - using pineapple Jello, coconut milk and some halved maraschino cherries. Also great with ham or other very savory dishes.

If you like congealed salads, there are a number of recipes in the cookbooks"My Mother's Southern Cooking and "My Mother's Southern Entertaining" by James Villas and his mother Martha Pearl Villas. Many of the more savory salads do use Lemon Jello as pointed out in an earlier post - maybe because lemon is almost a "neutral" and less sweet backdrop for more savory versions.

Anyway, I will find the three recipes I mentioned and post them.

Post# 985705 , Reply# 42   3/7/2018 at 16:59 (200 days old) by CircleW (NE Cincinnati OH area)        
Tomato Aspic

Another item frequently made with Lemon Jello is tomato aspic. My Aunt Doris used to make this sometimes. It seems to be more popular in the South than around here. I like it, but have never made it.

Post# 985731 , Reply# 43   3/7/2018 at 19:56 (200 days old) by cuffs054 (MONTICELLO, GA)        

Funny my mother, a child of the depression, said she would eat anything except Tomato Aspic. I never knew why.

Post# 985966 , Reply# 44   3/9/2018 at 20:57 (198 days old) by cuffs054 (MONTICELLO, GA)        

I made the Raspberry one with fruit cocktail. Pretty darn good.

Post# 985996 , Reply# 45   3/9/2018 at 23:17 (198 days old) by Michaelman2 (Atlanta, GA)        
A Social History of Jell-0 Salad

Think this article sums up this thread quite nicely.....


Post# 986008 , Reply# 46   3/10/2018 at 00:50 (197 days old) by Frigilux (The Minnesota Prairie)        

Great article, Mike! Thanks for the link. I can't imagine going through all the work to make gelatin prior to the introduction of instant, powdered Jell-O.

I've stocked the pantry with a wide variety of sugar-free Jell-O. Made a lemon Jell-O Poke Cake to take to a gathering today.

Made a Fruit & Veggie Jell-O salad yesterday. Shredded carrot, shredded apple, thinly-sliced celery in lime Jell-O topped with a dollop of sour cream (or mayo) and a couple of mandarin oranges. Very good!

Post# 986026 , Reply# 47   3/10/2018 at 06:06 (197 days old) by retro-man (nashua,nh)        

Has anyone noticed the price of Jello now? It is now up to a dollar a box for 3oz. It used to be 5 for a dollar then 3 for a dollar then 50 cents apiece and jumped up real quick. Why such an increase?


Post# 986047 , Reply# 48   3/10/2018 at 09:54 (197 days old) by ea56 (Sonoma Co.,CA)        

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Why such an increase?

Because they can increase it, so they will. Thatís reason enough for the manufacturer and the retailer.


Post# 986050 , Reply# 49   3/10/2018 at 10:38 (197 days old) by Frigilux (The Minnesota Prairie)        

No grocer in my carries sugar-free peach flavored Jell-O. I order it from Amazon in packs of six. TWO DOLLARS per box. It's Amazon Prime, so no shipping charge, but still....a man's gotta have his peach Jell-O, LOL.

Hy-Vee brand gelatin is still often priced at $.50 per box. I usually opt for that for most flavors. Haven't noticed a big flavor difference between the store brand and Jell-O.

Post# 986096 , Reply# 50   3/10/2018 at 16:57 (197 days old) by lotsosudz (Sacramento, CA)        
Jello fluff

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My partners Grandmother makes This Jello Recipe, which can be served as a side dish of dessert. it is absolutely yummy. I just made it today!

1 large box of any flavor Jello (Regular of Sugar Free) I made orange
2 small cans mandarin oranges
1 small can crushed pineapple 6-8 oz
12 oz small curd cottage cheese
1 large container whipped topping not standard size

put cottage cheese in bowl, and stir in dry Jello
drain fruit, and stir into cottage cheese mixture
fold in whipped topping gently.
put in 13x9 dish and chill

you can use any flavor of Jello, and Fruit you desire.

It is a delicious, and light dessert for summer
when served it will resemble pretty fluff

Post# 986099 , Reply# 51   3/10/2018 at 17:14 (197 days old) by ea56 (Sonoma Co.,CA)        

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My family has made what we call Green Jello Salad for Thanksgiving every year of my life that I can recall. It was my Fathers favorite that his Mom made, and when my parents got married my Mom learned to make it too. Now Iím the only member of the family that still keeps up the tradition. When I married David 36 years ago, heíd never had this delight before, now he loves it and looks forward to it every Thanksgiving. Here is the recipe:

Green Jello Salad

3 small boxes of Lime Jello (or 1 large and 1 small box)
3 cups boiling water
I 20oz. can Crushed Pineapple
I pt. Cottage Cheese, Not Low Fat!, and Large curd is better if you can find it
1/2 to 3/4 cup chopped walnuts, fairly finely chopped best

Dissolve the Jello in the boiling water, add the 20 oz, can of Pineapple, juice and all and stir to mix well. Chill until soft set, now add the cottage cheese and the walnuts and fold them in until evenly incorporated. Spray a 9ĒX9Ē pyrex baking dish with Pam, or lightly oil it, or use the 2 quart mold of your choice, and pour the Jello into it. Chill until completley set. I usually cut it into 12 or 16 equal portions, its rich, but delicious. Even though itís so rich, David has to have a dollop of Best Foods Mayonnaise on his, but not me, I like it plain, I look forward to this every year. After I finish my hot turkey dinner then I enjoy my square of Green Jello. And instead of a Turkey Sandwich for an evening snack Iíll have another piece of this Green Jello.


Post# 986109 , Reply# 52   3/10/2018 at 18:57 (197 days old) by Yogitunes (New Jersey)        

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I know were talking Jello gelatin

but I also like Jello puddings.....and especially making the Dream Pie...where you use the Dream Whip packets, mixed with your favorite flavor pudding, and poured into a graham cracker shell....

Post# 986236 , Reply# 53   3/12/2018 at 04:00 (195 days old) by askolover (South of Nash Vegas, TN)        

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I remember a Cool Whip and Jello recipe from when I was a kid, it was just basically a mousse, poured into dessert dishes, chilled and served.  I like Jello, but Tony doesn't!  He had a bad car wreck before I met him and all they would give him while he was at Vanderbilt was he won't touch it now.  So I don't even make it.

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