Wiggly, jiggly treats

Cooking with Cathie

Cathie CampbellSeptember 26, 2012 

A few days ago, I was enjoying a family dinner at my mom's, and my sister said, "Oh no! I forgot the Jell-O salad at home!" It happened to be a lime flavored one, and a big favorite of mine.

Since then, I can't stop thinking about gelatin salads, so that is the inspiration for the following recipes. Warm weather is a perfect time to present gelatin salads, and they are so versatile they are often present at fall and winter holiday tables. No matter which flavor or which brand you use, have some fun with gelatin salads this fall. And if you get invited to a potluck dinner, by all means, don't forget to bring the gelatin salad!


Cherry salad supreme

This recipe has been around for decades and many members of my family prepare it as a traditional favorite. For those who may not have it in their recipe collection, here it is.

  • 1/2 cup heavy cream, for whipping
  • 2 3-oz. packages raspberry gelatin
  • 2 21-oz. cans cherry pie filling
  • 1 3-oz. package lemon gelatin
  • 1 3-oz. package cream cheese, softened
  • 1/3 cup mayonnaise or salad dressing
  • 1 8 3/4 -oz. can (about 1 cup) crushed pineapple, undrained
  • 1 cup miniature marshmallows
  • Finely chopped walnuts, optional
  1. Dissolve raspberry gelatin in 2 cups boiling water; stir in pie filling, mixing well. Turn into 9-by-9-inch square pan; chill until firm.
  2. Dissolve the lemon gelatin in 1 cup boiling water. Beat together softened cream cheese and mayonnaise; gradually add lemon gelatin. Stir in undrained pineapple.
  3. Whip 1/2 cup heavy cream and fold into lemon mixture along with miniature marshmallows. Spread on top of the cherry layer and sprinkle with chopped walnuts, if desired. Chill until set.

Strawberry pretzel salad

  • 3/4 cup butter, softened
  • 3 tablespoons brown sugar
  • 2 1/2 cups crushed pretzels
  • 1 6-oz. package strawberry flavored gelatin
  • 2 cups boiling water
  • 3 cups strawberries, sliced and chilled
  • 1 8-oz. package cream cheese, softened
  • 1 cup sugar
  • 1 8-oz. container frozen whipped topping, thawed
  1. Preheat oven to 350. Cream butter with brown sugar; mix in the pretzels and pat mixture into bottom of 9-by-13-inch baking dish. Bake in preheated oven 10 to 12 minutes; set aside to cool.
  2. In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
  3. In a small bowl, beat cream cheese and sugar together until smooth. Fold in the whipped topping. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over the cream cheese layer. Chill until firm. Makes 10 servings.

Sea foam salad

  • 2 15-oz. cans pear halves (reserve juice)
  • 1 3-oz. package lime flavored gelatin
  • 1 8-oz. package cream cheese, softened
  • 2 tablespoons milk
  • 1 8-oz. container frozen whipped topping, thawed
  1. In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
  2. In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Refrigerate until partially thickened, about 20 to 30 minutes.
  3. In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
  4. Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate. Makes about 7 servings.

Stained glass dessert

I remember my grandmother making this quite often and I was always so fascinated with the final result.

  • 1 3-oz. package orange gelatin
  • 4 1/2 cups boiling water, divided
  • 1 3-oz. package lime gelatin
  • 1 3-oz. package raspberry gelatin
  • 25-oz. envelope unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup lemon juice
  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 cup butter, melted
  • 2 cups heavy whipping cream
  1. In a small bowl, dissolve orange gelatin in 1 1/2 cups boiling water. Pour into an 8-inch square dish coated with nonstick cooking spray. Refrigerate until set. Repeat with lime gelatin and raspberry gelatin, placing each in a separate 8-inch square dish.
  2. In a saucepan, combine unflavored gelatin and cold water; let stand for 1 minute. Add lemon juice. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat; cool.
  3. In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Reserve 1/2 cup for topping. Press remaining crumb mixture into a 13-by-9-inch dish coated with nonstick cooking spray; set aside.
  4. Cut the orange, lime and raspberry gelatin into 1-inch cubes. In a large mixing bowl, beat cream until stiff. Fold in unflavored gelatin mixture, then fold in flavored gelatin cubes. Transfer to prepared dish. Sprinkle with reserved crumb mixture. Cover and refrigerate for 2 hours or until set. Makes 12 servings.

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