My seven year-old said to me, “guess my favorite salad.” His answer, “Jell-O salad.” It struck me as funny because the combination of Jell-O, fruit and whipped cream is the furthest thing from one’s perception of salad.
On the subject of one’s perception of different foods, I’d say the general consensus for Jell-O’s reputation is not positive. Word association include things like picnic food, old lady, church pot luck, and Halloween gag.
I’m here to change that notion with this fantastic Jell-O recipe that is not only a crowd pleaser, but pairs very well with the Easter ham.
Now to validate this as “highbrow” Jell-O, I have one more reference point. I don’t know the actual origin of this recipe, but in my family it came from my Aunt Joan. Many years ago my Aunt Joan attended Le Cordon Bleu cooking school in Paris. Therefore any recipe that comes from her is automatically deemed as superior in my family. This recipe is no exception.
Highbrow Pineapple Jell-O Salad - an Easter Tradition
2 pkgs LEMON Jell-O (don’t get confused by the pineapple title)
1 can (2.5 cups) crushed pineapple
boil together for 1 minute. NOTE: do not add water – just the power and pineapple
cool til slightly thickened
Add 1 cup whipping cream + 8oz cottage cheese
Set in bowl or Jell-O mold in frig overnight
I have to say, is it me or are Jell-O molds becoming scarce? The only mold type thing I have is a train that my kids used for a rice crispie kit their aunt bought.