Rainbow Ribbon Jello Salad

Rainbow Ribbon Salad

1 (3-ounce) package black raspberry gelatin
6 1/4 cups boiling water, divided
1 cup sour cream, divided
1 (3-ounce) package lemon gelatin
1 (3-ounce) package strawberry gelatin
1 (3-ounce) package orange gelatin
1 (3-ounce) package lime gelatin

Dissolve black raspberry gelatin in 1 1/4 cups boiling water. Pour 3/4 cup dissolved gelatin into 13x9-inch pan (or glass dish) and chill until set, but not firm (about 15 minutes). Meanwhile, chill remaining 1/2 cup gelatin in bowl for about same amount of time. Blend 3 tablespoons sour cream into gelatin in bowl and spoon over gelatin in pan. Chill until set, but not firm (about 15 minutes). Repeat with each remaining flavor. Chill at least 2 hours. Cut into squares and garnish with whipped topping.

source: a newspaper clipping taped to a yellow index card, saved by my mother. The clipping gives this credit: "from the late Audrey Rippke of Moville."


Note: This was my last Jello Salad for the month, and decided to use this ring mold one last time! I started with yellow, but ran out of room in the mold for the rest of the green and the black raspberry. Oh well, still perfecting my Jell-O skills.

Perfection Salad

Perfection Salad
1-quart mold or 6 individual molds

2 tablespoons unflavored gelatin
1/2 cup cold water
2 cup boiling water
1/4 cup sugar
1/2 teaspoon salt
1/4 cup vinegar
1 tablespoon lemon juice
1 cup celery, chopped
1/2 cup cabbage, shredded
2 tablespoons green pepper, chopped
1 pimiento, chopped
Lettuce
1/4 cup mayonnaise (page 207) or French dressing (page 204)

Soak gelatin in cold water, add boiling water, and stir until gelatin has dissolved. Add sugar, salt, vinegar, and lemon juice. Mix well. Place in refrigerator to chill. When partially set, add vegetables and pour into mold or molds. When firm, unmold on lettuce leaf and top with either mayonnais or French dressing. Serves 6.

source: Betty Furness Westinghous Cookbook

Amana Waldorf Jello Salad

Amana Waldorf Salad

2 (3 oz.) pkg. lemon Jello
2 c. boiling water
2 red apples
4 green apples
1 c. chopped walnuts (amount is optional)
1 ½ c. chopped celery (amount is optional)
1 c. mayonnaise
1 c. whipped cream

Mix Jello with boiling water, let set until slightly thickened. Add chunked apples, walnuts and celery, as desired. Mix and add 1 cup mayonnaise mixed with 1 cup whipped cream. Pour into a 9x13 inch pan. Chill.

source: Shawn Langkamp in Home Cooking, Central Reformed Church of Oskaloosa, Iowa 100th Anniversary Cookbook

Creamy Egg Jello Jigglers

Creamy Egg Jigglers

2 1/2 cups boiling water
2 pkg. (8 serving size) or 4 pkg. (4 serving size) Jell-O Brand Gelatin Dessert, any flavor
1 cup cold milk
1 pkg. (4 serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling

Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool 30 minutes at room temperature. Meanwhile, prepare egg shaped Jell-O mold by lightly wiping insides of mold with a paper towel dipped in vegetable oil.

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Quickly stir into gelatin with wire whisk until blended. Pour into measuring cup with spout. Immediately pour into mold through fill-holes just to the top of the egg shape. Pour remaining mixture into 8 or 9 inch square pan.

Refrigerate at least 3 hours or until firm.

Open mold by using a dull flat knife to gently pry between each egg. turn mold over and shake gently to unmold eggs.

source: Jell-O Easter Egg Jigglers Recipe pamphlet

Barbecue Jello Salad

Barbecue Salad

1 package (3 oz.) JEll-O Lemon, Orange, or Orange-Pineapple Gelatin
1 cup boiling water
1 can (8 oz.) tomato sauce
1 1/2 tablespoons vinegar
1/2 teaspoon salt
Dash of pepper

Dissolve gelatin in boiling water. Add remaining ingredients. Blend. Pour into individual molds or a 3-cup mold. Chill until firm—about 4 hours. Unmold. Serve on crisp salad greens with mayonnaise, if desired. Makes about 2 cups or 4 servings.

source: The New Joys of Jell-O recipe book, copyright 1973.

Orange Jello Fluff

Orange Fluff

One three-ounce package orange gelatin
One cup orange juice
One cup boiling water
1/3 cup instant nonfat dry milk

Dissolve gelatin in boiling water; stir in orange juice and chill to a jelly-like consistency. Sprinkle dry milk over chilled gelatin mixture and whip until fluffy and double in volume. Serves four.

source: newspaper clipping, original publication unknown

Christmas Ribbon Jello Salad

Christmas Ribbon Salad

First layer:
1 package (3 ounces) lime gelatin
1 cup boiling water
3/4 cup cold water
Place in mold and chill until firm.

Middle Layer:
3 ounces lemon gelatin
1 cup boiling water
1 cup mini-marshmallows
1/2 cup mayonnaise
6 ounces cream cheese
20 ounces crushed pineapple, drained
2 cups whipped topping
Place gelatin, water, marshmallows, cream cheese and pineapple in blender. Blend until smooth. Cool. Add mayonnaise and whipped topping. Fold together.

Third Layer:
When middle layer is set, mix and add:
1 package (3 ounces) raspberry gelatin
1 cup boiling water
3/4 cup cold water

Note: This makes enough for a large Tupperware mold. If making this salad in a 9x13 inch pan, double the red and green layers using 6 ounces  of gelatin.

source: My aunt, Donna Van Zante, shared this recipe in our family cookbook. Original recipe from the Peoria Cookbook.

Spanish Tuna (Jello) Salad

Spanish Tuna Salad

2 packages (3 oz. each) or 1 package (6 oz.) Jell-O Lemon Gelatin
1 tablespoon salt
2 cups boiling water
1 1/4 cups cold water
3 tablespoons vinegar
1/8 teaspoon pepper
1/2 cup diced tomato
1/4 cup small thin strips unpeeled cucumber
1/4 cup coarsely chopped celery
2 tablespoons chopped scallion or onion
1 can (7 oz.) tuna, well drained and broken in chunks

Dissolve gelatin, and salt, in boiling water. Add cold water and vinegar and pepper. Chill until thickened. Add remaining ingredients. Pour into a 5 or 6 cup mold or individual 1 cup molds. Chill until firm—at least 4 hours or overnight. Unmold. Serve with mayonnaise, if desired. (For low calorie platter, substitute a squeeze of lemon for dressing.) Makes about 5 cups or 5 servings.

source: The New Joys of Jell-O recipe book, copyright 1973.

Pretzel Jello Dessert

Pretzel Dessert

Crust:
2 cups crushed pretzels
3 tablespoons powdered sugar
¾ cup butter, melted

1st layer:
8 ounces cream cheese
1 cup powdered sugar
8 ounces Cool Whip
2 cups miniature marshmallows

2nd layer:
2 boxes (3 ounces) raspberry Jell-o
2 packages (10 ounces) frozen raspberries (total of 20 ounces of berries)
2 cups boiling water

Crust: Mix ingredients and put in 9x13 inch pan. Bake at 350 degrees for 10 minutes. Cool.

1st layer: Mix cream cheese and powdered sugar. Blend in Cool Whip and marshmallows. Spread on top of crust. Chill.

2nd layer: Dissolve Jell-o in boiling water. Add raspberries. Stir to break up berries. Chill until partially set. Gently pour over 1st layer. Chill until firm.
Yield: 12 servings

An elegant dish for the holidays.

source: my cousin, Michelle De Bruin, shared this recipe from our Grandmother Elizabeth Van Zante in our family cookbook

Lime Jello Parfait

Lime Parfait

1 package (3 oz.) Jell-O Gelatin, Lime Flavor
1 cup boiling water
1 cup cold water
1 cup thawed Cool Whip Non-Dairy Whipped Topping

Dissolve gelatin in boiling water. Add cold water. Measure 1 cup; chill until thickened. Spoon thickened gelatin into parfait glasses.

Tilt glasses in refrigerator catching bases between bars of racks and leaning the tops against wall; chill until set. Meanwhile, chill remaining gelatin until slightly thickened.

Spoon whipped topping into glasses. Top with remaining gelatin. Stand glasses upright and chill about 1 hour. Garnish, if desired. Makes 3 cups or 6 servings.

source: vintage Jell-O advertisement, "To make exciting desserts on a budget, start with Jell-O."

outtake: I don't always allow my cat on the kitchen table, but when I do its almost always for an adorable photo.

Lavender Jello Salad

Lavender Salad

1 large (6 oz.) package grape jello
1 lb. can bing cherries, pitted
1 (8 oz.) can crushed pineapple
1 (3 oz.) cream cheese, softened
2 cups whipped topping
1/3 cup chopped nuts

Drain juice from fruits and heat, adding enough water to make 2 cups. Dissolve Jello in hot juice, add 2 cups cold water. Allow to partly congeal and take out 1 cupful and set it aside. Add cherries to rest of Jello and pour into 9 x 13 inch pan and let firm. Add softened cream cheese to topping and fold in reserved cupful of Jello. Add pineapple and nuts and pour over first layer. To serve, cut into squares. Top with a dab of whipped topping. This is good either as a dinner salad or dessert.

source: recipe by Jennie DeBruin, found in The Pella Collector's Cookbook, complied by Central College Auxiliary, 1982.

Note: I couldn't find grape Jello at the grocery store (discontinued flavor?) so I ordered it on Amazon. I was so excited to get it in the mail and finally make this recipe.

Strawberry Supreme Jello Cocktail

Strawberry Supreme

2 packages (3 oz.) or 1 package (6 oz.) Jell-O Strawberry Gelatin
1/4 teaspoon salt
2 cups boiling water
1 1 /2 cups cold water
1 package (10 oz.) Birds Eye Quick Thaw Strawberries
1 cup softened vanilla ice cream or sour cream
1 1/2 tablespoons brandy
1 1/2 tablespoons rum
2 tablespoons Cointreau liqueur

Dissolve gelatin and salt in boiling water. Add cold water. Measure 2 cups into a separate bowl. Add the frozen fruit. Stir carefully until fruit thaws and separates. Chill until mixture is almost set—about 15 minutes. Spoon into sherbet glasses, filling each about two-thirds full. Chill until set but not firm.

Chill remaining gelatin until slightly thickened. Blend in ice cream, brandy, rum, liqueur. Beat 1 minute or until bubbly. Spoon over gelatin in glasses. Chill until firm—about 3 hours. Makes about 5 1/2 cups or 10 servings.

source: The New Joys of Jell-O recipe book, copyright 1973

Molded Ambrosia

Molded Ambrosia

1 cup graham-cracker crumbs
1/4 cup butter or margarine, melted
1 9-ounce can (1 cup) crushed pineapple
1 3-ounce package orange-flavored gelatin
1/3 cup sugar
1 cup hot water
1 cup dairy sour cream
1/4 teaspoon vanilla
1 cup diced orange sections
1/2 cup flaked coconut

Combine crumbs and butter; reserve 1/3 cup for topping. Press remaining crumb mixture into an 8x8x2-inch baking dish.

Drain pineapple, reserving syrup. Dissolve gelatin and sugar in hot water. Stir in reserved syrup. Chill till partially set. Add sour cream and vanilla; whip till fluffy. Fold in pineapple, oranges, and coconut; pour over crumbs in dish. Sprinkle top with reserved crumbs. Chill till firm. Cut in squares. Trim with maraschino cherries. Makes 9 servings.

source: Better Homes & Gardens "Snacks and Refreshments," 1963. 

Jello Cranberry Mold

Jell-O Holiday Cranberry Mold

2 cups boiling water
1 package (8-serving size) or 2 packages (4-serving size) Jell-O Brand Cranberry Flavor Gelatin
1 1/2 cups cold ginger ale or water
2 cups halved green and/or red seedless grapes
1 can (11 ounces) mandarin orange segments, drained

Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cold ginger ale. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in fruit. Spoon into 5-cup mold.

Refrigerate 4 hours or until firm. Unmold. Garnish as desired.

Unmolding: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

source: vintage Jell-O advertisement. 

My mother notes on the magazine clipping that she made this recipe in 1997 for my cousin Michelle's birthday party.

Winter Fruit Splendor

Winter Fruit Splendor

1 package (4-serving size) JELL-O Brand Lemon or Lime Flavor Gelatin or Sugar Free JELL-O Gelatin

3/4 cup boiling water

1/2 cup white grape juice, pineapple juice or water

Ice cubes

1 1/2 cups fruit (banana slices, orange sections, seedless grapes, diced apple or pear)

Dissolve gelatin in boiling water. Combine fruit juice and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Let stand or chill until thickened, about 10 minutes. Add fruit and spoon into dessert glasses. Chill about 1 hour. Garnish as desired. Makes about 3 cups or 6 servings.

source: Vintage General Foods advertisement, 1986.

Just Minutes Strawberry Jello Pie

Just Minutes Strawberry Pie

1 (4 serving) box strawberry flavored gelatin
1 cup boiling water
1 (16 ounce) package frozen sweetened, sliced strawberries, thawed
1 (8 inch) pie crust, baked
Whipped Cream

Dissolve gelatin in water. Add thawed frozen strawberries. When partially set, pour into cooled pie crust. Chill until completely set. Garnish with whipped cream.

source: Sharon & Gene McFall, "The Busy Woman's Cookbook."

Zippy Apple-Lime Jello Salad

Zippy Apple-Lime Salad

1 can (1 lb.) applesauce

1 (3 oz.) pkg. lime Jello

1 cup diced celery

1 bottle (7 oz.) lime and lemon drink

1/2 cup chopped sweet pickle (optional)

Combine applesauce and Jello in pan and heat over low heat until Jello dissolves, stirring constantly. Remove from heat and add lime and lemon drink. Chill until begins to thicken; add chopped celery and pickle. Pour into 1 quart mold. Makes 4 to 6 servings.

source: Norma Wonderlich of Ollie, Iowa in the Pella Collectors' Cookbook, compiled by Central College Auxiliary, 1982.

Crown Jewel Cake or Mosaic Mold

Crown Jewel Cake or Mosaic Mold

1 pkg (3 oz.) Jell-O Orange Gelatin
1 pkg (3 oz.) Jell-O Cherry Gelatin
1 pkg (3 oz.) Jell-O Lime Gelatin
3 cups boiling water
1 1/2 cups cold water

1 pkg (3 oz.) Jell-O Lemon Gelatin
1/4 cup sugar
1 cup boiling water
1/2 cup canned pineapple juice

2 envelopes Dream Whip Whipped Topping Mix

Prepare the orange, cherry, and lime gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into a separate 8-inch square pan. Chill until firm—at least 3 hours or overnight. Cut into 1/2-inch cubes. Set aside a few of each flavor for garnish.

Dissolve lemon gelatin and sugar in 1 cup boiling water; stir in pineapple juice. Chill until slightly thickened.

Prepare both envelopes of whipped topping mix as directed on package. Blend into the slightly thickened lemon gelatin. Fold in gelatin cubes. Spoon into 9-inch spring-form pan. Chill until firm—at least 5 hours or overnight. Just before serving, run a spatula around sides of pan; then gently remove sides. Garnish top with reserved gelatin cubes. Makes 16 servings.

source: The New Joys of Jell-O recipe book, copyright 1973

Men's Delight Jello Salad

Men's Delight

1 pkg lime Jello
1/2 cup hot water
15 marshmallows (large)
1 cup cream (whipped)
1 small can drained pineapple
1 cup cottage cheese
1 cup chopped nuts

Dissolve jello in hot water, add marshmallows and heat until marshmallows dissolve. Let cool until it starts to set (leave on countertop, don't chill), then beat. Fold the remaining ingredients into the whipped mixture and place in the refrigerator until ready to use. Make several hours before using. Serves 12.

source: the Fifth edition of the Pella Chronicle "Dat is lekker kookbook" (translation: That is lip-smackin' cookbook), 1959

Apple Jello Salad

Apple Salad

1 pkg. lemon Jello
1 c. hot water
1/4 c. sugar
1 c. celery
1 1/2 c. apples
1/4 c. nuts
1/2 c. Hellman's mayonnaise
1 (8 oz.) tub Cool Whip

Topping:
1 pkg. red Jello
1 c. hot water
1 c ice cubes

Mix lemon Jello, hot water and sugar; shill until shaky. Chip fine the celery, apples and nuts. Fold in mayonnaise, then add Cool Whip. Put in a 9 x 13 inch Pyrex dish and refrigerate for 1 to 2 hours.

For Topping: Combine red Jello, hot water and ice cubes; chill. When ice is melted, pour over top.

source: Rosemary Wolfe, from "Years and Years of Good Cookin'," the First Presbyterian Church Cookbook, Oskaloosa, Iowa, 150th Anniversary Edition, 1995.

Brostrom Jello (1974)

Brostrom Jello (1974)

1 small box lime Jello
grapefruit sections + juice (in a jar in the produce section of grocery store)

Dissolve 1 box jello into 1 c. boiling water. Chill the grapefruit juice and add 1 cup of it (add water if needed to make 1 cup.) Add grapefruit sections. Chill.

source: My mother reports that when she married into the Brostrom family in 1974 they were enjoying this concoction by my grandmother, Vera (Miller) Brostrom.

Cool as a Cucumber Jello Salad

Cool as a Cucumber Salad

1 package (4-serving size) Sugar Free JELL-O gelatin, lime flavor

1/4 tsp salt

3/4 cup boiling water

1 tbsp lemon juice

1/2 cup cold water

ice cubes

1/2 cup sour cream

1 cup chopped seeded peeled cucumber

1 tbsp minced onion

1 tsp dillweed or 1 tablespoon chopped fresh dill

Dissolve gelatin and salt in boiling water. Add lemon juice. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Blend in sour cream; add remaining ingredients. Pour into individual dishes and chill, soft set in 30 minutes. 

source: found vintage Jell-O advertisement

Grandma Elizabeth's Cranberry Jello Salad

Grandma Elizabeth's Cranberry Jello Salad

24 oz. cranberries
3 oranges
3 c. sugar
1 ½ cups chopped celery
¾ cup crushed pineapple
3 raspberry jello
3 c. boiling water

Grind cranberries and oranges (peeling of one orange only) through food chopper, add sugar and pineapple and mix well. Let stand several hours before adding other ingredients. Dissolve jello in water, let stand until cool or beginning to congeal. Stir into cranberry mixture and chopped celery.

A favorite Christmas salad when molded as a star.

source: Elizabeth Van Zante

author's note: I remember eating this salad at Christmas gatherings at my grandmother's house when I was a child. One of the household items passed down from her kitchen to mine was this star shaped tin jello mold.

Strawberry Applesauce Jello

Strawberry Applesauce Jello

2 sm. pkg. cherry Jello
1 c. boiling water
1 c. cold water
½ c. marshmallows
1 can applesauce
1 pkg. frozen strawberries

Dissolve Jello in boiling water. Add cold water. Add strawberries until starting to thaw. Add applesauce and stir. Add marshmallows. Refrigerate until set.

source: Angelisa Fynaardt, Central Reformed Church 100th Anniversary Cookbook

Mandarin Orange Jello Salad

Mandarin Orange Jello Salad

1 pkg orange jello
1 can mandarin oranges, drained

Prepare jello according to package instructions. Pour into a bowl and refrigerate for 10 minutes, or until jello is slightly thickened.  Arrange mandarin oranges on top of Jello. Refrigerate until firm.

source: my father-in-law

Watergate Salad

Watergate Salad

1 can (20 oz.) crushed pineapple, in juice, undrained
1 pkg. (3.4 oz.) Jell-O Pistachio Flavor Instant Pudding
1 ½ cups thawed Cool Whip Whipped Topping
1 cup jet-puffed miniature marshmallows
½ cup chopped pecans

Combine ingredients. Refrigerate 1 hour.

Source: clipping from side of Jell-O box.

Coffee Cream Jello Dessert

Coffee Cream Jello Dessert

1 package (3 oz.) Jell-O Orange Gelatin
¾ cup milk, scalded
2 tablespoons sugar
1 tablespoon instant coffee
1 ½ cups crushed ice
¼ teaspoon vanilla

Combine gelatin, milk, sugar, and coffee in blender container. Cover and blend on low speed for 30 seconds or until gelatin is dissolved. Add crushed ice and vanilla; blend at high speed until the ice is melted—about 30 seconds. Pour into serving glasses. Chill until set—about 15 minutes. Makes about 2 ½ cups or 4 servings.
source: The New Joys of Jell-O recipe book, copyright 1973

Lime-Applesauce Jello Mold

 
Lime-Applesauce Mold

16 oz. canned applesauce
1 (3 oz.) pkg. lime Jello
1 c. lemon lime beverages (actually 7 oz.)

In saucepan, combine applesauce and lime Jello. Cook and stir until Jello dissolves. Cool to room temperature. Gently stir in beverages. Turn into 3 ½ cup mold. Chill until firm. Yield: 6 servings.

source: Kathy Swank, Central Reformed Church 100th Anniversary Cookbook

Cheers to Cherries Jello Parfait

Cheers to Cherries Parfait

1 can (8 oz.) pitted dark sweet cherries
1 package (4-serving size) JELL-O Brand Strawberry or Cherry Flavor Gelatin
¾ cup boiling water
ice cubes
1 cup thawed COOL WHIP Whipped Topping
¼ cup slivered toasted almonds

Drain cherries, reserving ½ cup syrup. Quarter the cherries. Completely dissolve gelatin in boiling water. Combine measured syrup and ice to make 1 ¼ cups. Add to gelatin, stirring until thickened. Measure 1 ¼ cups, add half of the cherries and the chopped nuts; set aside. Fold whipped topping into remaining gelatin; add remaining cherries and nuts and spoon into glasses. Chill until set but not firm, about 15 minutes. Top with clear gelatin mixture. Chill about 1 hour. Garnish with whipped topping. Makes about 3 cups or 4 to 6 servings.

recipe source: vintage Jell-O advertisement

Cherry Coke Jello Salad

Cherry Coke Salad

1 (20 oz.) can crushed pineapple
½ c. water
2 (3 oz.) pkg. cherry Jello
1 (21 oz.) can cherry pie filling
¾ c. cola

Drain pineapple, reserving juice; set fruit aside. In a saucepan or microwave, bring pineapple juice and water to a boil. Add Jello; stir until dissolved. Stir in pie filling and cola. Pour into serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.

recipe source: Judi Braaksma, Central Reformed Church 100th Anniversary Cookbook

Lemon Pudding Jello Salad

Lemon Pudding Jello Salad

1 - 3 oz box lemon jello
1 small box lemon pudding

Dissolve jello in 1 c. boiling water. Add 1 c. cold water and set aside. Prepare pudding as directed on box. Pour pudding mixture into jello. Add bananas or miniature marshmallows. Refrigerate.

source: recipe card penned by Beth Brostrom, via Marilyn Veldhuizen