When I was growing up in the 1960's and 70's, no holiday meal was complete without some sort of congealed salad. I don't know why they are called salads, there usually isn't anything resembling a vegetable or fruit in them (there is pineapple in this one). As much as I hate to admit it, I love these salads. They may not be as healthy as a real salad, but they are so good, so pretty and now we can just say we're being retro! You can chill them in a mold so they have a cool shape. You could make individual salads in cups or mason jars. Add more Cool Whip and some nuts to the top - the possibilities are endless. So here's a good one for Easter - introduce the children in your family to the joy of congealed salad!
Lula Merron's Congealed Salad
1 - 3 oz. box of lemon jello
2 - 3 oz. boxes red jello
1 cup small marshmallows
3 oz. cream cheese, room temperature
1/2 cup mayonnaise
1 cup Cool Whip
1 - 16 oz. can crushed pineapple
Dissolve one box of the red jello in a 9x12" pan with 1/4 cup boiling water. Refrigerate until completely set, then begin the rest of the recipe.
In a large bowl, dissolve the lemon jello in 1 cup of boiling water. Add marshmallows and allow them to melt, then add cream cheese and whip until smooth. After this begins to congeal, add the mayonnaise and mix well. Add crushed pineapple and then fold in Cool Whip. Stir until the mixture begins to thicken, then pour over the set red jello. Put back into refrigerator until completely set.
In the meantime, dissolve the remaining box of red jello in a bowl with 1 1/4 cups of boiling water. Let this cool completely, then pour over the other two layers of salad. Refrigerate until completely set.
(A note on the recipe says, "this sounds lsike a lot of work, but it really isn't. And it's real good. You can also substitute orange jello for lemon if you wish.")