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Gelatin salads make delicious dishes for Derby

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Since spring is here, I thought I would repeat some of the gelatin salad recipes I have previously printed in this column, plus add a new one that will also be delightful to serve for all those Derby festivities coming soon. 

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I was delighted to try it at our condo Easter dinner. It is delicious, and I was so honored to be given the recipe to share with you. 

The first two recipes are reprints and the newest recipe is the very last one, but not the least because it fits so well with these other lovely gelatin salads or desserts.

Blueberry Gelatin Salad

1 large package or 2 small packages grape Jell-O

1 can (20-ounces) undrained crushed pineapple

1 can blueberry pie filling

2 cups boiling water

Mix together gelatin and boiling water, stirring until gelatin is completely dissolved. Add in pie filling and crushed pineapple; pour mixture into gellatin mold or 13x9-in Pyrex dish. Chill until firm.

Topping

1 package (8 ounces) cream cheese

8 ounces sour cream

2 tsp. vanilla

1/2 cup sugar

1 cup chopped nuts for topping, optional

Beat together cream cheese and sugar; add vanilla and sour cream. Mix well.  Spread over top of firm gelatin.  Note: If using a 13x9-inch dish, this will make about 24 servings if cut into squares.

Tart Beet Salad

2 cups boiling water

1 small box lemon Jell-O

1 small box raspberry Jell-O

1 #2 can (20 ounces) julienne beets, undrained (Kroger’s brand call them shoestring)

1 #2 can (20 ounces) crushed pineapple,  undrained

1 tbsp. horseradish

1 tbsp. red wine vinegar

Combine Jell-O and boiling water, stir until completely dissolved. Add all other ingredients. Place in gellatin mold or 13x9-inch glass dish, refrigerate until set. When ready to serve, top with 1 cup mayonnaise  and 8 ounces sour cream mixed together.    You can also use sugar free Jell-O, low-fat mayonnaise, and fat-free sour cream to reduce calories.

My woman’s club members really enjoy this recipe.

 

Pretzel Salad

Crust:

2 cups crushed pretzels

3 tbsp. sugar

1/2 cup (1 stick) butter, melted

 

Mix all together and press into a 13x9-inch pan.  Bake for 10 minutes at 350 degrees. Cool.

Filling:

1 cup sugar

1 Package (8-ounces) cream cheese

8-ounces Cool Whip

Mix ingredients together and spread on cooled crust.

Topping:

1 (6-ounce) package strawberry Jell-O

3 cups boiling water

10-ounce package frozen strawberries, thawed and separated

Mix together until gelatin is dissolved.  Chill until thickened, but not completely set. Add strawberries; mix well. Spread over filling and refrigerate until completely set.

Please enjoy these quick, easy and cool recipes for the next few months, especially since blueberries and strawberries are coming in season soon.

Pineapple Gelatin Salad

1 3-ounce package orange Jell-O

1 16-ounce can crushed pineapple

1 8-ounce container Cool Whip

1 8-ounce package cream cheese

2/3 cup sugar

5 tbsp. milk

Take pineapple and juice and put in a pan over medium-high heat; bring to boil. Add Jell-O, stir to dissolve. Set aside to cool.  Once it is cool, add Cool Whip. Set aside.

Beat cream cheese, sugar and milk together, then add to gellatin mixture; stir together well. Pour into a 13x9-inch dish and refrigerate. This also can be frozen for a later date.

My bingo friend Sandy Taylor also said this is wonderful with apricot Jell-O. Don’t be afraid to try these recipes with sugar-free gellatin and the low-fat cream cheese to help lower the fat and sugar contents of the recipe. 

Please enjoy these pretty spring delights!

 

Lonnie Sundermeyer is a retired professional caterer residing in Ghent, Ky.