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.
Jello Dessert
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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...
was supposed to separate into three layers by itself.....but could never get it to work, the best we ever got was 2 levels...
michaelman2
Well-known member
Recipe with Jello, cream cheese and fruit cocktail
Cuffs,
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
Cuffs,
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
Mike.
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 I’ll have try. Both my husband and I really like Jello and Jello salads and this one looks like it would be very tasty.
Eddie
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 I’ll have try. Both my husband and I really like Jello and Jello salads and this one looks like it would be very tasty.
Eddie
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.
michaelman2
Well-known member
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.
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.
Here are a few more Jello-based favorites.[this post was last edited: 3/4/2018-20:52]
Eugene
I’ve 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 I’m glad you weren’t offended by my catching the omission of the cream cheese, I knew you wouldn’t want anyone to make the recipe without it. When I make it I’ll be sure to let you know how we liked it.
Eddie[this post was last edited: 3/4/2018-22:54]
I’ve 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 I’m glad you weren’t offended by my catching the omission of the cream cheese, I knew you wouldn’t want anyone to make the recipe without it. When I make it I’ll be sure to let you know how we liked it.
Eddie[this post was last edited: 3/4/2018-22:54]
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?
BTW the market here in town doesn't carry 3oz. anymore. Has it gone away or is just an Ingles screw up?
I was able to find 3 oz. without any trouble not that long ago. AFAIK it's still available.
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.
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.
mralex
Well-known member
I don’t know if this has been mentioned already. Jello works great in cakes, keeps it moist and gives a bit of added flavour
rolls_rapide
Well-known member
We had jelly, from the likes of Rowntree, and Chivers.
Pics courtesy of internet.
Pics courtesy of internet.
michaelman2
Well-known member
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?
“1-2-3 ” 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 don’t wet the plate it will stick where ever it lands and be impossible to move.
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?
“1-2-3 ” 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 don’t wet the plate it will stick where ever it lands and be impossible to move.
1-2-3
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.
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.
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.
michaelman2
Well-known member
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 Tate’s 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 I’ll snap some photos of the recipes and post them. No lie, the book is entitled 10,000 Salad Recipes
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 Tate’s 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 I’ll snap some photos of the recipes and post them. No lie, the book is entitled 10,000 Salad Recipes
