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  2. Jell-O Salad and Other Retro Summer Recipes We Secretly Love

    www.aol.com/jell-o-salad-other-old-111000275.html

    Now, the salad is most often a creamy dessert made with convenience foods of the 20th century: canned fruit, sweetened coconut, marshmallows, and Cool Whip. It's sticky, super-sweet, and unhealthy ...

  3. Mormon Jello Salad Is The Retro Dessert That’s ... - AOL

    www.aol.com/mormon-jello-salad-retro-dessert...

    What is Mormon Jello Salad? Mormon Jell-O Salad is made with lime Jell-O, cottage cheese , crushed pineapple, evaporated milk and chopped nuts. The History of Utah's Famous Jello Salad

  4. Jello salad - Wikipedia

    en.wikipedia.org/wiki/Jello_salad

    Jello salad. Jello salad is an American salad made with flavored gelatin, fruit, and sometimes grated carrots or (more rarely) other vegetables. Other ingredients may include cottage cheese, cream cheese, marshmallows, nuts, or pretzels. Jello salads were popular in the early 20th century and are now considered retro.

  5. Jell-O - Wikipedia

    en.wikipedia.org/wiki/Jell-O

    One sweet gelatin-based fruit dessert called only "Good Salad" includes vanilla pudding, tapioca pudding, pineapple, mandarin oranges and orange gelatin. The pudding mixes are made with the reserved juice from the canned fruit and the flavored gelatin, the fruits are added and the dessert salad is allowed to set in the fridge and served cool.

  6. These Dessert 'Salads' Don't Have a Single Vegetable in Them

    www.aol.com/finance/dessert-salads-dont-single...

    2. Watergate Salad. A popular '70s dish, this dessert salad is comprised of five ingredients: pistachio Jell-O instant pudding mix, crushed pineapple, miniature marshmallows, chopped nuts, and ...

  7. Gelatin dessert - Wikipedia

    en.wikipedia.org/wiki/Gelatin_dessert

    Gelatin desserts are desserts made with a sweetened and flavoured processed collagen product ( gelatin ), which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of dessert was first recorded as " jelly " by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of trifle. [ 1]

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