Nostalgia returns with this creamy, easy-to-prepare, and utterly delicious Jell-O Salad Recipe!
Way back, stored deep in my memories, is a dish similar to this Jell-O salad recipe that I enjoyed when I was young. Sadly, so many of the dishes I ate as a child are no longer a part of my life, in part because so many other delicious foods have replaced them. In time, some old recipes that we no longer make are forgotten. And while I often made Jell-O for my children when they were young, I never made this. After enjoying it again when I made this recipe, I wish I had made it for them back then.
One of the reasons I like this “salad” is that it takes a delicious dessert treat like fruity gelatin and adds protein-packed cottage cheese. If your children turn their noses up at the thought of cottage cheese, as so many young ones do, this is an excellent way of disguising it. Once blended, they’ll have no idea that it’s in there. Besides, once you fold in the whipped topping, it becomes a tasty, creamy, sweet yet slightly tangy, fruit-filled treat.
Since many brands of whipped topping are dairy-free, you can also use a plant-based cottage cheese to keep this recipe acceptable for those who don’t consume dairy products. It’s also easy to switch from strawberry-flavored gelatin to any other flavor you like. I find that peach and orange work well in recipes like this. You can even match the added fruit to the gelatin flavor or switch it up and mix multiple fruits. In other words, you can’t go wrong with different combinations.
One tip to remember: drain your crushed pineapple well to avoid your salad becoming watery when it sits. I forgot to do that once when I made this and regretted it. It was very loose when I served it the first time, but by the next day, it had become a watery mess. Gelatin soup, anyone? Oh, and don’t try to substitute fresh pineapple, because it prevents the gelatin from setting due to an enzyme in the fruit that is present in the fresh fruit. Stick with canned pineapple for the best results.
Add-ins that enhance Jell-O salads
The sky’s the limit when it comes to making this Jell-O salad recipe. One of my favorite fruits to add to this salad is drained, canned mandarin oranges. Their slight tartness plays well off the sweet strawberries. Although I’m all about using fresh fruit whenever possible, the nostalgia side of me loves to add a drained, canned fruit cup to this. I always wanted to get the one or two (if we were lucky) cherries in the can.
Other great add-ins that enhance this frothy gelatin mixture are chopped nuts, mini marshmallows, mini chocolate candy pieces, and even small pretzel pieces. While this might sound surprising, you can even add shredded carrots and finely chopped celery to this recipe for added crunch and a bit of vegetables in the salad. If you’re planning to serve this recipe for dessert and have a crowd to feed, it might be fun to make two different flavor versions and layer them like a parfait in a glass bowl or individual dishes.
How do I store leftovers?
Refrigerate leftovers from this Jell-O salad recipe in an airtight container or tightly covered for up to 3 days. You may need to stir it before each serving, as it can begin to separate and deflate. This recipe does not freeze well and will turn watery upon thawing, should you freeze it.
Serving suggestions
This Jell-O salad recipe has many uses. It can be a centerpiece on a buffet or party table, surrounded by Deviled Eggs With Relish, Velveeta Cheese Dip, and Seafood Pasta Salad. How’s that for some nostalgic recipes? You can also serve this gelatin salad alongside a hearty bowl of Instant-Pot Split Pea Soup, Creamy Vegetable Soup, or Crock-Pot Potato Soup. It’s equally good following a meal of filling Chili Cornbread Casserole, Black Bean Chili, Chicken Stew, or Turkey Shepherd’s Pie.
Jell-O Salad Recipe
Ingredients
- 1/2 pound fresh strawberries
- 16 ounces cottage cheese
- 1 package strawberry-flavored instant gelatin (3 ounces)
- 1 can crushed pineapple (15 ounces), drained
- 8 ounces whipped topping
Instructions
- Chop most of the strawberries, reserving some for garnish. Blend the cottage cheese until smooth in a food processor. Stir in the gelatin powder and drained crushed pineapple until evenly mixed.
- Gently fold in the whipped topping and the chopped strawberries until just combined.
- Transfer the mixture to a serving bowl, cover it, and refrigerate for a minimum of 2 hours until it sets. Garnish with the remaining strawberries, either leaving them whole or slicing them.
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