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
- Thread starter cuffs054
- Start date
Help Support AutomaticWasher.org:
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?
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
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: 3/5/2018-19:54]
BTW: Why would you spend time in Monticello anyway?
[this post was last edited: 3/5/2018-19:54]
I have always wondered why Great Britain uses solid blocks of gelatine when we in the US use powdered gelatine? Anyone know?
I don’t 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 can’t find it anymore around here.
And did any of the Boomer’s Mom’s 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!
Eddie
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 can’t find it anymore around here.
And did any of the Boomer’s Mom’s 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!
Eddie
michaelman2
Well-known member
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.
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.
I love this Jello thread
my Mom’s 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 1800’s. 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 30’s. Since they had a hotel they also had a refrigerator, a rarity in rural 1930’s 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 I’d taken a picture of it.
Eddie
my Mom’s 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 1800’s. 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 30’s. Since they had a hotel they also had a refrigerator, a rarity in rural 1930’s 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 I’d taken a picture of it.
Eddie
michaelman2
Well-known member
Ken’s Jello packages
Ken,
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!
Ken,
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!
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.
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.
Jello has 'retired'
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.
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.
48bencix
Well-known member
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.
http://www.kraftrecipes.com/recipes/jell-o-1-2-3-dessert-91448.aspx
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.
http://www.kraftrecipes.com/recipes/jell-o-1-2-3-dessert-91448.aspx
michaelman2
Well-known member
A very cool recipe using Jello
This takes a little time, however, the ooo’s and ahh’s 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
This takes a little time, however, the ooo’s and ahh’s 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
Similar threads
Latest posts
-
-
PICKED THIS PAIR UP MONDAY......- Latest: countryford
-
2000 Maytag Orbital MAT12 spin issue- Latest: servis-dream
-
