Gelatin Wears the Green

Written by foodthusiast on Mar 12, 2010 in Recipes Salad -

Jell-O should be on the menu for every holiday. I particularly like a gelatin salad with some crunch to it and these salads fit the bill. These are great for when children are on the guest list.  Search for a perfect mold and clear a space in the fridge. It’s time to make the Jell-O.

Tad of Green Irish Salad

Pull from the pantry:

1 (6 oz.) pkg. lime gelatin
1 1/2 C boiling water
1 (8 oz.) can crushed pineapple in juice
1 (8 oz.) pkg. cream cheese, softened
1 C cottage cheese
1 C whipped topping, thawed
1/2 C walnuts, chopped
1/4 C maraschino cherries, chopped

Place the gelatin powder into a mixing bowl. Add boiling water and whisk until the powder is completely dissolved. Fold the pineapple into the gelatin well. Refrigerate 1 hour or until the gelatin is slightly thickened.

Place the softened cream cheese into a mixing bowl. Add the cottage cheese and blend until combined. Fold the whipped topping into the mixture and blend until smooth, then add the walnuts and the chopped cherries and combine thoroughly.

Spray a 6 C gelatin mold with a non stick cooking spray and pour the prepared gelatin into the mold evenly. Refrigerate at least 4 hours or until firm.

Serves:  12

Removing your gelatin from the mold is an easy trick. Place the mold to the rim in warm water for about 15 seconds. Carefully insert your fingers between the mold and the gelatin and slide your fingers around the mold to loosen.  Place a serving plate over the top of the mold.  Turn the mold upside down and shake carefully to loosen the mold. Remove the mold and center the gelatin mold on the serving plate.

Irish Jig Salad

Pull from the pantry:

1 1/2 C boiling water
1 (6 oz.) pkg. lime gelatin
1/4 t salt
1 1/2 C of cold water
1 T lemon juice
1/2 C sour cream
1/2 C prepared salad dressing
1 cucumber, peeled, seeded and chopped
2 T white onion, chopped
1 t dill weed

Carefully pour the boiling water into a large mixing bowl. Add the gelatin powder and salt. Whisk until the gelatin powder is completely dissolved.

Pour the cold water into the mixture. Add the lemon juice and stir to combine well. Refrigerate the gelatin for 1 hour or until just beginning to become thick.

Place the sour cream and salad dressing together in a mixing bowl and blend together. Add the sour cream mixture to the slightly thick gelatin mixture and place the gelatin back in the refrigerator for 15 minutes.

Fold in the cucumber and onion until well combined. Sprinkle the dill weed into the gelatin mixture and mix to incorporate well.

Spray a 5 C gelatin mold with a non stick cooking spray. Pour the gelatin mixture into the prepared mold and refrigerate 5 hours or until very firm.

Serves:  10

When refrigerating the gelatin the second time to determine if the gelatin is thick enough pull a spoon through from one side to the other.  If the spoon leaves an impression in the gelatin it is thick enough to add the remaining ingredients.

Related posts:

  1. Soup du St. Patty’s Day
  2. St. Patrick’s Day Appetizers