Jello Salad

4.80 from 5 votes

Jello salad is a sweet, creamy, popular dessert that’s easy to make and always a crowd favorite for potlucks, picnics, and holidays!

Prep Time15

Refrigerate Time2

Total Time2 15

Course: Dessert

Cuisine: American

Total Cost: $7.87 recipe / $1.12 serving

Servings: (about 1 cup each)

Calories: 295kcal

Author: Marsha McDougal

Equipment

Mixing Bowls
Hand Mixer
Liquid Measuring Cup
8oz. Mason Jars

Ingredients

3 oz strawberry flavored gelatin $0.89
2 cups cottage cheese, small curd $1.86
20 oz canned crushed pineapple in juice (drained & juice reserved)* $1.49
1/2 lb fresh strawberries $1.49
1 cup cold heavy whipping cream* $1.37
1 tsp vanilla extract $0.72
2 Tbsp granulated sugar $0.05

Instructions

Wash, remove the stems, and quarter the strawberries. Feel free to cut any large pieces in half again. Set the strawberries to the side.
With a strainer and a small bowl, drain the crushed pineapples really well and reserve the pineapple juice.
In a blender*, add the strawberry gelatin, cottage cheese, and ⅓ cup of the reserved pineapple juice. Blend until smooth then add the mixture to a large bowl.
Next make the whipped cream. In a separate metal or glass bowl, preferably a bowl that has been chilled in the refrigerator, add heavy cream, vanilla extract, and granulated sugar. Use a hand mixer or stand mixer to whip the cream on high until stiff peaks form. Stop the mixer occasionally to test the stiffness of the peaks and to avoid over whipping.
Now carefully fold the whipped cream into the strawberry gelatin mixture.
Add the crushed pineapples and chopped strawberries to the bowl and carefully fold them into the whipped cream mixture until everything is evenly distributed.
Refrigerate jello salad for at least 2 hours so the ingredients have a chance to set and chill before serving. Enjoy!

See how we calculate recipe costs here.

Video

Notes

*You can't use fresh pineapple with this recipe because it contains an enzyme that will prevent the gelatin from setting.

*An 8 oz container of store-bought whipped topping can be used in place of the homemade whipped cream.

*We use a blender to whip the cottage cheese and gelatin together until they form a smooth consistency. This helps break down the texture of cottage cheese.

Nutrition

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