Lime Congealed Salad

by Lana Stuart on May 15, 2013 · 14 comments

Lime Congealed Salad

Congealed salad. Jello salad? What do you call it? In the southern states, we mostly go with congealed, but you may know it by other names. Gelatin salad. Jelly salad. Whatever you call it, here’s a fabulous recipe for it.

No Sunday dinner, family reunion, or gathering of friends in the South would be complete without at least one congealed salad on the table. Indeed, it is not unusual to find three or four. And although you might confuse a congealed salad with dessert, they are always, always, served as a side dish with the main meal. It has to do with that sweet-salt combination that Southerners love.

Now before you go turning your nose up at congealed salad, look at its origins. Congealed salad, I believe, descended from the very Victorian jellies produced by famed chefs during that time period. Some of those creations were very complex and were both savory and sweet. Dessert jellies were highly prized and available mostly to the more well-to-do of the time. And they remain nearly as popular today. I saw Nigella Lawson make one recently with jellied white wine and raspberries. Can’t wait to try that!

Then along came Jell-o and made flavored gelatin widely available at an affordable price to masses. Suddenly everyone could afford a wiggly, jiggly dessert or jelled salad. Thank you, Jell-o.

I have probably two or three dozen different congealed salad recipes, and today I’m sharing one of my favorites with you. Its base is lime jello which is combined with cream cheese, crushed pineapple, pecans, celery, and marshmallows. Yum and double yum. I made it this time with sugar-free gelatin and low-fat cream cheese and it was just as delicious as the more indulgent version. I just know you’re gonna like this one!

Cream together the jello and cream cheese

Start by creaming the cream cheese together with the jello using either a stand or hand-held mixer.

Adding water to lime congealed salad

Reduce the mixer speed to the lowest possible and add the water a small amount at a time to begin with. After the mixture has loosened up and the water begins to incorporate, add the rest all at once. Continue beating until the cream cheese, jello and water are thoroughly and smoothly combined.

Lime congealed salad in mold

Pour into a mold or dish. Refrigerate until the mixture is partially set (about two hours, but check periodically).

Add-ins for lime congealed salad

Remove from refrigerator and stir in the remaining ingredients – pineapple, nuts, celery, and marshmallows. Return to refrigerator until completely set. Check after an hour to make sure the marshmallows are submerged. If not, stir them into the mixture again. The salad will need about 4 hours to completely set.

Cut into squares to serve. This salad goes well with most meats and can also serve as dessert with a dollop of whipped cream on top.

Enjoy!

Lime Congealed Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 6-8 servings

Lime Congealed Salad

A very southern, lime congealed salad with crushed pineapple, celery, nuts, and marshmallows

Ingredients

  • 1 .3 oz package lime jello
  • 8 oz. cream cheese, room temperature
  • 2 cups boiling water
  • 8 oz. can crushed pineapple, drained
  • 1/2 cup chopped pecans
  • 1/4 cup finely chopped celery
  • 1 1/2 cups mini marshmallows

Instructions

  1. Using a stand or hand-held mixer, cream the jello together with the cream cheese.
  2. Reduce the mixer speed to the lowest possible and add the water a small amount at a time to begin with. After the mixture has loosened up and the water begins to incorporate easy, add the rest all at once.
  3. Continue mixing until the cream cheese, jello and water are thoroughly and smoothly combined.
  4. Pour into a mold or dish.
  5. Refrigerate until the mixture is partially set (about two hours, but check periodically).
  6. Remove from refrigerator and stir in the remaining ingredients.
  7. Return to refrigerator until completely set. Check after an hour to make sure the marshmallows are submerged. If not, stir them into the mixture again. The salad will need about 4 hours to completely set.
  8. Cut into squares to serve.

Notes

This salad goes well with most meats and can also serve as dessert with a dollop of whipped cream on top.

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http://www.lanascooking.com/2013/05/15/lime-congealed-salad/

Other congealed salad recipes you might enjoy from around the internet:

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{ 14 comments… read them below or add one }

1 Jackie May 15, 2013 at 12:39 pm

This sounds good and healthy. Thanks for sharing.

Reply

2 Lana Stuart May 15, 2013 at 7:33 pm

You’re welcome, Jackie. Thank you for reading and commenting!

Reply

3 Barbara | Creative Culinary May 15, 2013 at 1:05 pm

Lana my friend it appears that you have stepped back in time. So many of your recent posts have brought me straight back to potlucks I attended in North Carolina when my kids were little. I’m reminded of some of those great, old fashioned dishes that we could always count on. I’m thinking it’s time I made a Pistachio Pudding Cake! :)

Reply

4 Lana Stuart May 15, 2013 at 7:34 pm

Barb, you know how I love my old-fashioned recipes! However, I’ve never heard of the Pistachio Pudding Cake. I sure hope you’ll share that one!

Reply

5 LindySez May 15, 2013 at 1:05 pm

Ah yes, the Jello Salad…I remember it well. Grandma made it with every big dinner we had…usually clear with a dollop of mayo on top. Brings back memories for sure.

Reply

6 Lana Stuart May 15, 2013 at 7:36 pm

I love a dollop of mayo on the more savory ones. Especially the ones with tomatoes!

Reply

7 Mary May 15, 2013 at 1:22 pm

Mama made this salad every holiday, except she used cottage cheese instead of cream cheese. It was delish, but I am definitely trying your recipe! Thanks for sharing.

Reply

8 Lana Stuart May 15, 2013 at 7:38 pm

Mary, I’ve seen this same salad with cottage cheese and also with horseradish. Sounds good to me!

Reply

9 Mona May 15, 2013 at 3:38 pm

Lana, this is my favorite congealed salad..it reminds me so much of my Mama…she could whip one of these up in no time flat..lol how’s that for southernese? I just might have to make this one..it is so good…I love your blog..
Love, Mona

Reply

10 Lana Stuart May 15, 2013 at 7:39 pm

Great southernese, Mona! We sure can whip a recipe up in nothing flat, can’t we?

Reply

11 Neena May 15, 2013 at 5:30 pm

This is one of my favorites. Aunt Virginia used to make this for a lot of her meals, so I’ve had this many times. Good to know that it is still around. Did not know that ingredients were added after a partial congeal.

Reply

12 Lana Stuart May 15, 2013 at 7:41 pm

I like to add them after it’s partially congealed because the marshmallows just float on top otherwise. I like to stir them back in so everything is distributed through the jello. I don’t think you’d have to do that, though.

Reply

13 Shaina May 17, 2013 at 9:53 pm

We go with gelatin molds. My grandmother used to make one for Sunday dinners. Always pink, always in a ring.

Reply

14 Lana Stuart May 18, 2013 at 8:41 pm

I just love them, especially for Sunday dinners. I do sometimes make them in a mold, too.

Reply

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