Jell-O Salad Recipes | Taste of Home (2024)

FAQs

How do you make a Jell-O salad for Christmas? ›

Dissolve red jello in 1 cup boiling water and stir in half the can of pineapple and all of the can of whole berry cranberry sauce. Spread in bottom of 9x13 glass dish and chill until partially set. Combine sour cream and cream cheese and spread over red jello layer.

Slice a banana into coins. Your Jell-O dessert will look gorgeous if you choose types of fruit that have different colors, like green grapes, raspberries, and banana slices. Avoid fresh pineapple, kiwi, mango, ginger root, papaya, figs or guava.

Jello salads are a common feature of US communal meals such as potlucks, most probably because they are inexpensive and easy to prepare. The salad has a strong regional presence in Utah and surrounding states (the Mormon Corridor), especially among members of the Church of Jesus Christ of Latter-day Saints.

Whisk together 1 cup of hot water with 1 packet of jello in a large bowl. Add 1 cup of cold water to the mixture and whisk it in. Pour the mixture into a jello mold and add some fruit, if desired. Let the jello set in the refrigerator for 2 to 3 hours, then serve.

Too much sugar in the recipe can weaken or inhibit the gel so never add more than the recipe states. Likewise, an enzyme called bromelain, found in fresh or frozen pineapple, kiwi, and papaya can cause the gelatin to break. Use only canned versions, since the enzyme is deactivated during cooking.

Some fresh fruits prevent Jell-O and other types of gelatin from gelling. These are fruits that contain high levels of proteases. Proteases are enzymes that break chemical bonds in proteins, such as collagen in gelatin. Pineapple, kiwi, papaya, mango, and guava are examples of fruits that cause a problem.

Drain whatever kind of canned, or fresh fruit you have and just stir it around until it is all through the jello mixture. (It should be set enough not to sink to the bottom).

If you are preparing the Jello with hot water, the water needs to cool down before you put it in the fridge. If you put it in too soon, you're putting the other food in the fridge at risk because it will no longer be properly cooled if you put in something hot.

There are a few reasons: Jell-O is easy to swallow and digest, making it suitable for patients who have difficulty eating solid foods or have digestive issues. It's smooth texture and mild flavor make it more tolerable for those with sensitive stomachs or who are recovering from surgery.

Utah eats more Jell-O than any other state

The people in Utah love their Jell-O! The state has an entire holiday week dedicated to the jiggly treat, and it's even Utah's official state food.

Why wouldn t you want to use pineapple in a Jell-O salad? ›

Bromolain in pineapple, papain in papaya and actinidin in kiwi are all enzymes capable of breaking down proteins, hence the warning that these fruits cannot be used in Jell-O. But canned fruits are fine because the pasteurization process they undergo destroys the proteolytic enzymes.

You can soak it into cakes, mix it with fruits, or even serve it straight! Think gorgeous shards of colorful Jell-O floating like stained glass. Or even better, layers of bright, citrusy sweetness topped with whipped cream. Say hello to your new favorite dessert: Jell-O!

So, while jelly and jello both contain gelatin as an ingredient, they are not the same thing. Jelly is a fruit spread that is thickened with pectin, while jello is a brand of gelatin dessert mix that contains gelatin as its primary thickening agent.

Jell-O is made from gelatin — which is derived from animal bones and skin. That means it isn't vegetarian or vegan. However, vegetarian jello desserts made from plant-based gums or seaweeds like agar or carrageenan are available.

Bromolain in pineapple, papain in papaya and actinidin in kiwi are all enzymes capable of breaking down proteins, hence the warning that these fruits cannot be used in Jell-O. But canned fruits are fine because the pasteurization process they undergo destroys the proteolytic enzymes.

Stir pineapple, cottage cheese, and whipped topping together in a bowl; sprinkle gelatin mix over the top and stir until well-mixed. Refrigerate until chilled and set, at least 2 hours.

Once prepared, Jello's quality and safety begin to change. Prepared Jello, when kept sealed and refrigerated, typically lasts for 7 to 10 days. Consistent refrigeration at or below 40°F (4°C) is essential to maintain its freshness and prevent the growth of bacteria.