Jell-O salad has been an American potluck and church supper staple for decades. The people of Utah along with those of the Midwestern United States, have traditionally been among the nation's top consumers of Jell-O.
Utah's Famous Green Jell-O Salad (Mormon Salad)
1 cup boiling water
1 (6 ounce) package lime flavored Jell-O
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (8 ounce) package cream cheese, softened
2 cups heavy cream
1 cup chopped pecans
Combine boiling water and gelatin mix in a large bowl; stir until dissolved. Stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour. Place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature. Blend softened cream cheese and prepared gelatin until smooth. Mix in cooled pineapple. In a separate, chilled mixing bowl beat cream with an electric mixer until soft peaks form. Fold cream into gelatin mixture. Fold in chopped nuts. Pour into a 9"x13" pan or a Jell-O mold, and refrigerate for at least 4 hours or until set.
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