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Stuffed Shells with Meat Sauce made with jumbo pasta shells stuffed with ricotta , mozzarella and spinach in a ground turkey meat sauce. Healthy, high protein and family friendly! Stuffed Shells with Meat Sauce Stuffed shells with meat sauce is a class…
Stuffed Shells with Meat Sauce made with jumbo pasta shells stuffed with ricotta , mozzarella and spinach in a ground turkey meat sauce. Healthy, high protein and family friendly! Stuffed Shells with Meat Sauce Stuffed shells with meat sauce is a classic Italian-American dish that combines pasta, ricotta cheese, and a hearty meat sauce to
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These soft and chewy white chocolate pistachio pudding cookies are packed full of chocolate chips and roasted pistachios that can be enjoyed any time of year. It doesn’t matter what time of year it is, I’m probably thinking about cookies. Even in the middle of pumpkin and apple season. I mean, I always love my …
These soft and chewy white chocolate pistachio pudding cookies are packed full of chocolate chips and roasted pistachios that can be enjoyed any time of year.
It doesn’t matter what time of year it is, I’m probably thinking about cookies.
Even in the middle of pumpkin and apple season. I mean, I always love my iced pumpkin cookies or my apple peanut butter cookies, but there’s also never a wrong time to enjoy a soft and chewy white chocolate pistachio pudding cookie.
Make them for any holiday that revolves around the color green. Make them in the summer. Make them in the fall.
Just give them a try – I know you’ll love them as much as I do.
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When I say Jello, you say Salad! :) Friends, we’re taking you back in time today…way back! We’re making Jello Salad! A simple, sweet treat and potluck classic. This recipe has been popular for many years; maybe because it’s a simple, inexpensive dessert that can feed a large group. Or maybe it’s because it’s so good that family and friends are always asking for it. Either way we couldn’t wait to share our version with you. Keep reading for all the deets!
What is Jello Salad
Jello Salad is a retro American dessert that was really popular in the 1960s. It’s usually made with flavored gelatin, fruit, and sometimes marshmallows, nuts, or even pretzels. Over the years this popular dish has transformed, to say the least, and now you can find several variations of jello salad.
I vividly remember my mother making a similar version of jello salad every Christmas. It was the perfect light & airy dessert to cap off a heavy holiday meal. Although this nostalgic dessert was super popular “back in the day” it’s still a big favorite today. Go ahead and make this jello salad for your next get-together, BBQ, potluck dinner, or holiday occasion!
Ingredients Needed For Jello Salad
We’re keeping this Jello Salad recipe simple, sweet, and delicious! Here’s what you’ll need:
Strawberry Gelatin: Choose your favorite flavored gelatin powder. Since we are including fresh strawberries in our jello salad, a strawberry flavored gelatin is the perfect choice.
Cottage Cheese: Yes, cottage cheese! It adds a wonderful creamy texture and a tangy flavor to help balance the sweetness of the dessert. And if you don’t like the texture of cottage cheese, don’t worry! We use a blender to whip the cottage cheese and gelatin together until they form a smooth and creamy consistency.
Homemade Whipped Cream – Whipped cream is the foundation for this salad, but you can totally use cool whip instead. More details on the difference between the two is listed below.
Strawberries and Crushed Pineapple – Finally add in your favorite fruit or other mix-ins. Fresh strawberries and crushed pineapple taste heavenly with this version.
Homemade Whipped Cream vs. Frozen Whipped Topping
We try to make things from scratch when we can, so we opted for homemade whipped cream in this jello salad. However, homemade whipped cream isn’t as stable as frozen whipped topping. If you plan to set this dessert outside at potlucks or parties, consider using cool whip or a store-bought whipped topping as these will hold their texture a bit longer. There are also ways to stabilize homemade whipped cream and make it last longer, usually by adding additional ingredients. Here’s a great article from Food52 about ways to stabilize whipped cream.
How to Store Jello Salad
We stored this Jello Salad in an airtight container in the refrigerator and it was still delicious the next day. It will last a day or two in the refrigerator, any longer than that and the whipped cream starts to slowly deflate. So be sure to share this dreamy dessert with your family and friends or gobble it all up yourself within a day or so!
Let us know in the comments if you remember this classic, sweet dessert! ;)
Wash, remove the stems, and quarter the strawberries. Feel free to cut any large pieces in half again. Set the strawberries to the side.
With a strainer and a small bowl, drain the crushed pineapples really well and reserve the pineapple juice.
In a blender*, add the strawberry gelatin, cottage cheese, and ⅓ cup of the reserved pineapple juice. Blend until smooth then add the mixture to a large bowl.
Next make the whipped cream. In a separate metal or glass bowl, preferably a bowl that has been chilled in the refrigerator, add heavy cream, vanilla extract, and granulated sugar. Use a hand mixer or stand mixer to whip the cream on high until stiff peaks form. Stop the mixer occasionally to test the stiffness of the peaks and to avoid over whipping.
Now carefully fold the whipped cream into the strawberry gelatin mixture.
Add the crushed pineapples and chopped strawberries to the bowl and carefully fold them into the whipped cream mixture until everything is evenly distributed.
Refrigerate jello salad for at least 2 hours so the ingredients have a chance to set and chill before serving. Enjoy!
*An 8 oz container of store-bought whipped topping can be used in place of the homemade whipped cream.*We use a blender to whip the cottage cheese and gelatin together until they form a smooth consistency. This helps break down the texture of cottage cheese.
Wash, remove the stems and quarter 1/2 pound of strawberries. Feel free to cut any large pieces in half again.
Drain a 20 oz can of crushed pineapples really well and reserve 1/3 cup of the pineapple juice.
In a blender, add a 3 oz package of strawberry flavored gelatin, 2 cups of small curd cottage cheese, and 1/3 cup of reserved pineapple juice.
Blend until smooth then add the mixture to a large bowl.
In a separate metal or glass bowl, add 1 cup heavy cream, 1 tsp vanilla extract, and 2 Tbsp granulated sugar. Use a hand mixer or stand mixer to whip the cream on high until stiff peaks form. Stop the mixer occasionally to test the stiffness of the peaks and to avoid over whipping.
Now carefully fold the whipped cream into the strawberry gelatin mixture.
Add the crushed pineapples and chopped strawberries to the bowl and carefully fold them into the whipped cream mixture until everything is evenly distributed.
Refrigerate the jello salad for at least 2 hours so the ingredients have a chance to set and chill before serving.
Enjoy by serving in a serving bowl or portion them into fun, individual sized mason jars. Either way this is sure to be a big hit at your next occasion! ;)
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This traditional Moussaka Recipe is made with thick layers of succulent eggplant in a rich tomato-meat sauce, topped with a creamy bechamel sauce. Vegetarian & Vegan adaptable. Video!
This traditional Moussaka Recipe is made with thick layers of succulent eggplant in a rich tomato-meat sauce, topped with a creamy bechamel sauce. Vegetarian & Vegan adaptable. Video!
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Say hello to your new summer obsession: Lemon Blueberry Cheesecake Bars! Tart, fresh lemon paired with sweet, juicy blueberries- all wrapped up in a creamy cheesecake layer and a crunchy graham cracker crust. Yum! Perfect for picnics, potlucks, or just…
Say hello to your new summer obsession: Lemon Blueberry Cheesecake Bars! Tart, fresh lemon paired with sweet, juicy blueberries- all wrapped up in a creamy cheesecake layer and a crunchy graham cracker crust. Yum! Perfect for picnics, potlucks, or just a treat-yourself moment, these cheesecake bars are sure to become a staple in your dessert...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Lemon Blueberry Bars.
Grilled potatoes are delicious, healthy and couldn’t be any easier! This no-foil recipe results in a creamy interior with a deliciously crispy exterior that will have you grilling up your potatoes for the rest of the summer! Served with Creamy Dill Sau…
Grilled potatoes are delicious, healthy and couldn't be any easier! This no-foil recipe results in a creamy interior with a deliciously crispy exterior that will have you grilling up your potatoes for the rest of the summer! Served with Creamy Dill Sauce.
This luscious Fruit Salad is made with summer ripe stone fruit and berries. Cherries, peaches, and apricots along with blueberries and fresh basil- tossed in a delicious vanilla balsamic dressing.
This luscious Fruit Salad is made with summer ripe stone fruit and berries. Cherries, peaches, and apricots along with blueberries and fresh basil- tossed in a delicious vanilla balsamic dressing.
This quick and easy Salmon Rub is made with five simple ingredients you most likely have on hand. Savory, smoky and sweet, this combo accentuates wild salmon’s fresh flavor.
This quick and easy Salmon Rub is made with five simple ingredients you most likely have on hand. Savory, smoky and sweet, this combo accentuates wild salmon's fresh flavor.
The smoky flavor of cedar helps make this salmon dish the easiest and tastiest you’ve ever made! Cedar Plank Salmon is easy, delicious and healthy! Salmon is infused with subtle smoke using a cedar plank on the grill—no fuss, with easy clean up.
The smoky flavor of cedar helps make this salmon dish the easiest and tastiest you've ever made! Cedar Plank Salmon is easy, delicious and healthy! Salmon is infused with subtle smoke using a cedar plank on the grill—no fuss, with easy clean up.
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Hot, gin marinated olives. I used big, green Castelvetranos tossed with a mixture of gin and olive oil, big swatches of lemon peel, lots of herbs. Feta cubes were the finishing touch.
You’re looking at a dish of *gin* marinated olives. I’ve been on a Castelvetrano olive bender for the better part of the summer. They’re plump, round Sicilian olives with vivid, tight, glossy, green flesh. Harvested young, these olives are lightly brined, with a buttery texture – even more so when warm. I promise you, they’re worth tracking down. We had Josey and his girlfriend fiancé(!) Cathy over for a mid-week dinner the other night, and I decided to make this at the last minute. I tossed the Castelvetranos with a mixture of gin and olive oil, added big swatches of lemon peel and lots of herbs, then baked it all for a stretch. Feta cubes were the finishing touch. You can absolutely make this with other varietals of olives as well, if Castelvetranos are tough to come by where you live.
Warm/hot olives continue to be one my favorite appetizers. In part, because they’re flexible, interesting and delicious. And, in part, because you can take the accents, herbs, and flavors in so many different directions. Fennel seeds and orange peel is another angle I often go….other ideas!? xo -h
