jello Archives - The Midnight Baker

Orange Jello Salad

Judith Hannemann — Tue, 30 Apr 2019 23:00:00 +0000

Take a mid-century trip to the 60s with this delicious orange and pineapple jello salad.

A Blast From The Past

This is one of those oldies but goodies everyone ate as a kid; especially if you grew up in the late 1950s or early 1960s. And I have to admit I’m a sucker for mid-century food.

The “in thing” during that era was everything in aspic. Some of these gelatin concoctions were pretty gross. However, there was some really good stuff in that group and this orange jello salad was one of them. I hadn’t thought about this recipe in ages–like maybe 50 years (not kidding). I was reminded of it, funny enough, when I binge-watched “The Astronaut’s Wives Club” just recently. What appeared to be this salad was on the Grissom’s dinner table. I forgot about it again until Cydnee aka Tampa Cake Girl reposted her mom’s recipe for this. That’s when I realized I had to make this!!!

Loaded With Fruit

The reason this salad is so good–and probably good for you too–is the amount of fruit it contains. Yes, it does use the canned stuff, but none of that is in heavy sugary syrups. The canned crushed pineapple and mandarin oranges you use comes packed in juice so there is no extra sugar involved. The flavor also gets a boost from using orange juice as part of the liquids added.

Cydnee makes this right in the pan she used to refrigerate it and serve from. I was a little timid since I wasn’t sure if would stir it enough with the large surface area involved to dissolve the gelatin. So I wimped out and used a bowl to mix it. But if you don’t want to dirty another dish, try Cydnee’s method.

Use Cream For The Crowning Glory

The typical serving suggestion is to top this with whipped topping or whipped cream. Eating it just plain is great too.

However, if you want to serve this British style, which I grew up with, put out a container of heavy (double) cream and pour just a little on the top. Yep, liquid cream. It’s awesome, so do try it that way.

The Recipe

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Orange Jello Salad

This citrusy molded salad is loaded with fruit

Prep Time10

Refrigerate4

Total Time10

Course: Salad

Cuisine: American

Keyword: fruit salad

Servings: 8

Calories: 189kcal

Author: Judith Hannemann

Ingredients

6 oz box of orange gelatin large-size box
2 cups boiling water
6 oz frozen orange juice concentrate
20 oz can crushed pineapple undrained
2 15 oz cans mandarin oranges drained

US Customary - Metric

Instructions

Mix gelatin and boiling water, stirring until gelatin is completely dissolved.
Add the frozen orange juice concentrate and stir until it’s all dissolved. Then add the entire can of pineapple and it’s juice and stir until it’s well mixed.
Finally, add the drained mandarin oranges and mix well.
Pour into a 13 x 9-inch non-metallic pan, cover and refrigerate until set—about 4-5 hours.

Notes

*Recipe adapted from Tampa Cake Girl

Video

Nutrition

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Orange Creamsicle Dessert

Judith Hannemann — Tue, 21 Jul 2015 23:00:00 +0000

Orange Creamsicle Dessert

This no-bake dessert is easy to make and tastes exactly like an orange creamsicle pop!

I first came upon this dessert last winter in a blog link party I co-hosted. I’ve wanted to make it ever since but kept forgetting to buy the gelatin dessert.

The recipe on the link party was contributed by Wanda of Memories By The Mile. I was surprised when she said this is actually classified as a salad!

Tastes just like a creamsicle pop

Salad or dessert, it’s spectacular. To me, it tasted like an orange creamsicle pop which I’ve always loved since I was a kid, so I gave this a new name because I think it’s a bit more descriptive of the flavor–at least to me.

I’m certain that sugar-free products and reduced-fat products can be substituted here. I don’t recommend fat-free products since sometimes what’s put in to replace the fat doesn’t play nice with other ingredients. However, you’re fairly safe with the reduced varieties.

Attractive presentation too

I used a Pyrex pan for this. You can use stoneware/ceramic as well, but I wouldn’t use metal because of the acidity here and it may produce a dessert with a metallic flavor.

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Orange Creamsicle Dessert

This no-bake dessert is easy to make and tastes exactly like an orange creamsicle pop!

Prep Time15

Cook Time2

Total Time2 15

Course: desserts, salads

Cuisine: American

Keyword: orange creamsicles

Servings: 8

Calories: 314kcal

Author: Judith Hannemann

Ingredients

1 box 4-serving size orange gelatin dessert mix (i.e. Jello)*
1 cup boiling water
1 8 oz can crushed pineapple
3 oz frozen concentrated orange juice
2 11 oz cans mandarin orange sections
1 8 oz tub whipped topping*
1 box instant lemon pudding 4-serving size instant lemon pudding*
1 cup milk*

Instructions

*Reduced fat/sugar-free/reduced calorie products may also be used.
Add package of gelatin to a medium bowl. Pour in boiling water and stir until gelatin is dissolved. Stir in the frozen orange juice concentrate; stir till that’s dissolved.
Drain 1 can of mandarin oranges; add the sections to the gelatin. Add the pineapple–the entire can including the juice. Stir.
Pour into an 11 x 7-inch pan (preferably a glass one). Place in refrigerator until gelatin is set.
When gelatin is set, prepare topping:
In a medium bowl, add the lemon pudding mix and the milk. Whisk until pudding is thick. Fold in the whipped topping. Spread topping on the set gelatin. Refrigerate for about 2 hours.
Drain the remaining can of mandarin oranges and place across the top of the dessert before serving.

Nutrition

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No Bake Cherries Jubilee Pie

Judith Hannemann — Mon, 24 Mar 2014 00:00:00 +0000

No Bake Cherries Jubilee Pie

This no-bake cherry cheesecake chiffon pie will use a few bowls, but it’s well worth it! Pie may also be served frozen.

What a great summer dessert this is! Well, if we ever see summer–or even spring for that matter–in upstate New York.

I bought this pie dish several weeks ago and fell in love with it. In fact, the pattern is called “Cherry Jubilee” and it’s from Temp-Tations by Tara. I couldn’t wait to use it and had to think up something with cherries for it’s maiden voyage.

Great Summer Dessert

I re-worked a rather ancient recipe my mother used to use for gelatin chiffon pies. I wanted to introduce some cream cheese into it so it’d have a cheesecake-like feel to it. It’s also been updated from my mother’s ones since I don’t use real whipped cream–you can if you want to but I don’t bother anymore, since this ultra-pasteurized stuff doesn’t seem to have any stability nor will commercial cream stabilizers work with the ultra-pasteurized stuff.

Anyway, I find the extra-creamy variety of this whipped topping to actually have a good flavor that’s pretty close to the real thing, which is why I use it instead of the regular. Of course you can use regular, lite or even non-fat versions of this to keep it lower in fat/calories. However, when I eat this kind of stuff, saving calories is the last thing on my mind.

With this pie, there’ll be some bowls to wash–I had 3 bowls. You really have to watch this when you get to the step where you put the mixture into the ice-water bath. Mine went a little *too* far with setting, so watch it closely. There was no damage done to mine, and I found I could eliminate the step of chilling till the mixture mounded. Just make sure it doesn’t completely set in that time. It goes fast…trust me…watch it!

No-Bake Cherries Jubilee Pie

This pie dish is large and very deep. I would caution that you use a deep-dish pie plate, either 9 or 10-inches. This dish is available at present only on the QVC website. As Tara has hinted she is expanding this line, it may soon be available on
Temp-tations.com

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No Bake Cherries Jubilee Pie

This no-bake cherry cheesecake chiffon pie will use a few bowls, but it’s well worth it! Pie may also be served frozen.

Prep Time20

Cook Time8

Total Time8 20

Course: desserts

Cuisine: American

Keyword: cherries, cherries jubilee, cherry dessert, no bake recipe

Servings: 8

Calories: 295kcal

Author: Judith Hannemann

Ingredients

CRUST

2 cups graham cracker crumbs
1/2 cup 1 stick unsalted (preferably) butter, melted
3 tsp sugar

FILLING

1 8 oz extra creamy whipped topping
4 oz cream cheese softened
1 3 oz cherry gelatin dessert
3/4 cup boiling water

TOPPING

1 8 oz extra creamy whipped topping
9 whole maraschino cherries–well drained and dried off

Instructions

Mix all crust ingredients well. Press into a 9-inch deep dish pie plate.
For filling, beat softened cream cheese with a wire whisk attachment on a stand mixer, set aside.
Mix the cherry-flavored gelatin in a separate large bowl with the boiling water, stirring until all gelatin is dissolved. This will take about 2 minutes.
Slowly whisk the gelatin into the cream cheese. There will be lumps don’t worry.
Place the bowl with the gelatin/cream cheese mixture in a larger bowl filled with ice water and ice cubes until gelatin is beginning to thicken. This will take about 5 or so minutes. Stir every minute or so that you keep an eye that it doesn’t actually set.
Fold in 1 tub of the whipped topping. If the mixture doesn’t “mound” refrigerate for maybe 10-15 minutes until it does (mine mounded without chilling).
Spoon mixture into prepared crust, spreading it out evenly. Chill for 4-6 hours or overnight.
Top with the second full tub of whipped topping. Decorate with the maraschino cherries.

Nutrition

Delicious, cool and creamy

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