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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Congealed Salad Recipe

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This recipe for Congealed Salad is from The Castillejos Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups orange-pineapple juice, bring to a boil
Add 1 large pkg. strawberry jello and stir to dissolve in juice

3 bananas
1 pkg. frozen sliced strawberries
1 flat can crushed pineapple, juice and all
Directions:
Directions:
Mix bananas, strawberries, and pineapple well in blender and then add to jello mixture. Pour half in mold and let congeal..

Mix 1-8 oz. pkg. of cream cheese with 1/2 cup sour cream. Spread over top of congealed jello. Let set a few minutes then add last half of jello mixture and put in refrigerator to congeal.
Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Use a jello mold that can be turned upside down. When the jello is congealed, turn upside down and remove from mold and serve on a platter.

 

 

 

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