Wednesday, December 1, 2021


 Today I took 2 congealed fruit salads
to a luncheon for seniors at the
 church we attend.  I have made
both of these molded fruit salads
since the 1970's.  Time 
flies by doesn't it.  They are
both pretty with fruits:

So this first one is called Fruit and Cream Salad and you will need:   1  11 oz can mandarin orange sections, 1/2 cup of sugar, 1 envelope unflavored gelatin, 1/2 cup orange juice, 1/4 cup lemon juice, 2 beaten eggs, 1 cup sour cream, 4 oz cream cheese and the fruits:
 20 seedless grapes cut in in half, 2 bananas cut up at the last minute, 8 strawberries sliced, 2/3 cup chopped walnuts.

I need to tell you that for mine this time I skipped the bananas but added blueberries instead and I probably did more fruit than listed above.

So.....drain the orange sections and reserve the syrup.  Add more water to the syrup to make 3/4 cup liquid.  In a saucepan on medium, combine the sugar, gelatin, add syrup mix, orange and lemon juices.  Heat until the gelatin is dissolved and gradually stir about 1/2 of the mixture into the eggs and stir well.  Return all to the saucepan and cook stirring about 2 more minutes.  Remove from the heat.  I used my kitchen aid mixer to blend the softened cream cheese and sour cream and poured the saucepan ingredients in blending everything well.  Now pour all this mix into a ring pan, bundt or jello type mold container.

Chill until the mixture is cold but not completely solid.  This is when you are going to press the fruits in making sure they go down into the "pudding".  If you are using the bananas they will NOT TURN brown if you made sure the mixture was truly cool.  Bananas need to go well into the pudding mix.

Make this fruit salad the day before so that it can get firm and solid.  When everything is ready, you can put hot water in your sink and hold the pan in the water moving it back and forth slowly (be sure not to get water inside) until it looks loose on the sides.  Then, flip the container on a pretty plate that is bigger than the jello mold and make sure you center it.
Put it back in the refrigerator now until time to serve. 

Wow, that was a lot of directions and I admit it sounds unusual but it is wonderful!

Now this second salad that a dear friend gave me back in the 70's.  That would be Marilyn Long who I knew in Des Moines, Iowa back in the day!

To make this congealed salad, you will need the following: 
1 10 oz frozen raspberry package drained (reserve syrup)
2 3oz packages of raspberry jello
2 cups boiling water
1 pint vanilla ice cream
1 6 oz can pink lemonade
1/2 cup chopped pecans

Thaw and drain the raspberries reserving the syrup.  Dissolve the jello in boiling water, add ice cream by spoonful and stir in till melted.  Stir in reserved raspberry syrup and lemonade.  Pour into a ring mold.  Chill until partly set.  Add raspberries and nuts.  Chill till firm. Turn out on a favorite plate on cake stand. Refrigerate until ready to serve.
Best made overnight! 

This makes a lovely Christmas


Vee said...

They are both so pretty. They are worthy traditions.

Lynn and Precious said...

When we had our parents still, and large holiday dinners, I always enjoyed the gelatin mold my sister-in-law made. Cherry jello with fresh ground cranberries and grated celery. Had nice crunch and just enough sweet to make it very fun to eat. I used to make one with orange jello, cool whip, crushed pineapple and shredded cheddar cheese. Miss those times.