The tropical burst of pineapple infuses this creamy, crunchy congealed salad. Besides pineapple, it has chunks of cream cheese, pecans, and crunchy bits of celery. A festive side dish for any meal!
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The mention of the congealed salad may take you down memory lane to dinner at grandmas. My Mawmaw served this salad every holiday. It was "the trendy dish" that everyone was preparing at the time. Lately, it's the one I've re-introduced to my family.
If you are unfamiliar with the Congealed Salad, it's a side-dish/salad/dessert made with flavored gelatin, fruit, vegetables, and nuts. Its other name is more familiar, The Jello Salad.
You may be more acquainted with this Strawberry Pretzel Salad With Step-By-Step Instructions, another jello salad. Or something like this Keto Strawberry Jello Dessert.
Jump to:
What's in a congealed salad
Tracking down my Mawmaw's recipe was not easy. She usually cooked with the "add some of this and some of that" method, but thankfully my Aunt Martha from Lake Arthur (a southern Louisiana lake town) had the recipe.
One thing stands out about this congealed salad; the chopped celery. That's right, celery! As a child, I couldn't get past the thought of a vegetable in a fruit salad, but I'm over it now. I appreciate the fresh, crunchy bits with bursts of water when you bite into them that dilute the sweetness in the jello and pineapple.
No worries if you aren't a celery fan; just omit it altogether.
Here are the ingredients:
- jello - cherry or lime flavored
- water - hot, not boiling
- cream cheese - beaten with a mixer but not creamy
- pineapple - canned, crushed
- pecans - chopped
- celery - chopped
How to make a congealed salad
We begin by dissolving the jello in hot water and setting it aside to cool. Then beat the cream cheese until it's broken up, not creamy, then stir in the pineapple. Next, Pour in the cooled jello and mix well. There will be little chunks of cream cheese, and that's a-ok!
Stir in the pecans and celery. Refrigerate as is or pour into a mold to form the salad into the shape of your choice.
If you decide to not mold the salad, refrigerate the ingredients (for about 8 hours) in the serving dish and serve after it sets, or stir with a spoon to fluff, then serve.
To mold or not to mold a salad
A molded salad is easy to do and impressive but not necessary. Most containers can be used for molding like this bundt pan pictured above. A bowl is acceptable also.
Even cookie-cutters can mold the congealed mixture and make a pretty presentation. To cut these out, pour the salad into a shallow cookie sheet and refrigerate. Make sure the congealed rectangle isn't thicker than the cookie cutter so the shape can cut through easily.
After the gelatin is set in the refrigerator, loosen the congealed salad by placing the cookie sheet in warm water according to the instructions below. Turn the cookie sheet over onto a large platter or wooden cutting board. Then, carefully lift the pan and cut out the shapes. Remove the leftover salad from around the shapes and slide the cut-outs onto a serving plate, lifting the cookie cutter to expose its form.
Like in the picture above, you can choose a corresponding shape to fit the season. Serve the leftover salad in dessert bowls. Keep refrigerated until ready to serve.
To make a mold, lightly spray the container with cooking spray before pouring gelatin ingredients into it. Next, refrigerate until it is thoroughly chilled and set (about 8 hours), then remove it from the mold.
How to remove a salad from a mold pan
Place the mold container in a shallow pan and pour hot water surrounding the outside of the mold.
Using a small sharp knife, carefully separate the jelled salad from all sides without breaking it up. Go down the side as far as you can with the blade loosening the salad away from the container's sides. After a couple of minutes in the warm bath, place a serving plate or platter on top of the mold and flip it upside down.
The congealed salad should come right out. If it doesn't, repeat the process again.
You can lay lettuce leaves for a garnish over the mold before flipping onto the serving platter.
Isn't this cherry-flavored congealed salad pretty? So festive! I like the taste of cherry, but I'm partial to the lime because it reminds me of Christmases gone by.
I have to tell you about a little catastrophe in my kitchen. This salad above only lived a few minutes before falling into the sink. It happened while I was photographing its beauty. Yeah, I dropped it. Well, it slid off the plate, but the lettuce saved it from being a total loss. Bless the lettuce! I scooped what I could into a bowl, and it was delish! So it goes to show, you don't have to mold it for it to taste good.
Helpful tips
- Set dissolved jello in the freezer or refrigerator to speed up cooling down.
- If salad does not want to unmold turn it over and repeat the process again.
- If it falls out in pieces, you can place it back together and use a little water to seal the edges.
- If it is an unfixable mess, put the salad in a bowl and enjoy by the spoonful.
- Try using other flavored gelatins.
What to serve with congealed salad
More fruit salad recipes
Recipe
PrintRecipe
Congealed Salad, Lime Or Cherry Flavored
The tropical burst of pineapple infuses this creamy, crunchy cherry or lime congealed salad. It has chunks of cream cheese, pecans, and crunchy celery bits. You can mold it into any form or serve it from a dish.
- Total Time: 40 minutes
- Yield: 15 servings 1x
Ingredients
- 3 (3-ounce) packages of cherry or lime jello
- 1 ½ cups of hot water, not boiling
- 8 ounces cream cheese, cold
- 30-ounces crushed pineapple, do not drain
- 1 cup pecans, chopped
- 1 cup celery, chopped fine
Instructions
- Lightly spray a dish or mold with a light-tasting non-stick cooking spray.
- Pour hot water into a small bowl with jello and stir until jello is dissolved, and set the bowl aside to cool.
- Beat cream cheese in a large bowl with an electric mixer just until it is broken up into large chunks, not creamy.
- Add pineapple to the cream cheese and mix them together.
- Pour the jello into the cream cheese mixture and stir to combine.
- Stir in the nuts and celery, then pour into the prepared dish or mold.
- Refrigerate for about 8 hours or overnight until the salad is firm.
- Unmold by setting the mold in a pan that has a few inches of warm water in it; use a sharp knife to separate the salad away from the sides of the dish.
- Place a plate over the dish and turn it all upside down to unmold the salad onto the plate. Remove the mold, garnish the salad, and chill in the refrigerator before serving.
Notes
- Set dissolved jello in the freezer or refrigerator to speed up cooling down.
- If salad does not want to unmold turn it over and repeat the process again.
- If it falls out in pieces, you can place it back together and use a little water to seal the edges.
- If it is an unfixable mess, put the salad in a bowl and enjoy by the spoonful.
- Try using other flavored gelatins.
- Prep Time: 40 minutes
- Category: Salad
- Cuisine: American
Keywords: congealed salad
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