During Thanksgiving, I wanted to try something unique, and while scrolling through the web, I stumbled upon Paula Deen’s Cherry-Pineapple Congealed Salad and it instantly caught my attention.
Congealed salad, also called Jello salad, was a delightful nostalgic dish that took me back to my childhood. As I explored the recipe, I realized how simple it was, leaving me wondering why I hadn’t tried it sooner.
This vibrant salad features a beautiful blend of cranberry sauce, raspberry, and pineapple flavors, complemented by a creamy texture, thanks to the addition of cream cheese.
Moreover, its eye-catching color and refreshing taste made it an excellent dessert. Most importantly, it was also a nice change from traditional dessert recipes, which made it a hit at the party.
So, if you are on the lookout for a fun salad, too, you must give this recipe a try. What’s great about this dish is its versatility; you can easily switch up the flavors or add your favorite fruits and nuts for a personal twist.
Equipment Required
- Small Bowls: To start with a hassle-free recipe preparation in my kitchen, I assemble all the ingredients per the small bowls’ measurements.
- 2 Medium-Sized Bowls: I use one medium-sized bowl to prepare the gelatin mixture and the other to prepare the cream cheese topping for the salad.
- Metal Spoon: I use a metal spoon to mix all the ingredients, but you can also use a wooden spoon.
- Refrigerator: You will need a refrigerator to set the gelatin mixture.
Ingredients & Substitutions
Note: The ingredients used in this recipe will help you make 15 servings.
- 1 (15 oz) Can Whole Cranberry Sauce: You can use freshly made or canned cranberry sauce.
- ¼ Cup Finely Chopped Walnuts: Sometimes, I use pecan as a substitute when I run out of walnuts in this recipe.
- ¼ Cup Walnuts For Topping
- ½ Envelope Unflavored Gelatin: Agar agar, gelatin sheets, and pectin can be used in place of unflavoured gelatine.
- 1 (8 oz) Can Crushed Pineapple With Juice: Canned orange or mandarin jello can be substituted in this recipe.
- 2 (3 oz) Packaged Raspberry Gelatins: I substitute cherry gelatin if I don’t find raspberry gelatin.
- 1 Cup Boiling Water
- ½ Cup Cold Water
- 1 (8 oz) Package Cream Cheese: Greek yogurt, mascarpone cheese, or silken tofu can be used instead of cream cheese.
- ¼ Cup Powdered Sugar
- 2 Tablespoons Whipped Cream
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 Minutes | 15 Minutes | 30 Minutes |
How To Make Paula Deen Cherry Pineapple Congealed Salad At Home
Step 1
Add raspberry gelatin and unflavored gelatin to a medium-sized bowl and mix well.
Step 2
Pour in 1 cup of boiling water and stir continuously with a metal spoon for 2 minutes until the gelatin fully dissolves. Then, mix in 1/2 cup of cold water and stir well.
Step 3
Add the crushed pineapple soaked in its juice to the bowl and mix well.
Step 4
Add the cranberry sauce and walnuts, then stir with a metal spoon until all the ingredients are fully combined.
Step 5
Lightly spray a 4-cup gelatin mold or 9-inch pan with vegetable oil. Pour in the mixture, cover, and refrigerate until firm. An hour before serving, invert it onto a platter and let it sit at room temperature to release from the mold.
Step 6
Meanwhile, combine cream cheese, powdered sugar, whipped cream, and walnuts in a bowl. Mix well, then spoon into the center of the mold just before serving.
Expert Tips That I Recommend
- I opt for high-quality gelatin so that my salad sets well and has a smooth texture.
- Ensure to add luke-warm water to the bowl of gelatine, allowing it to dissolve fully and achieve a smooth texture.
- Apart from walnuts, you can sprinkle some toasted coconut for a crunch and presentation.
- If you’re planning to serve this salad at an outdoor gathering, just like I did for a potluck party, keep it on a plate of ice to maintain its firmness and texture.
- I unmold this dessert by dipping a small pointed knife in warm water and gently running its tip along the edge of the molded congealed salad.
FAQs About Paula Deen Cherry Pineapple Congealed Salad
Nutritional Information Per Serving
Paula Deen Cherry Pineapple Congealed Salad is a healthy meal that is not too rich in calories or sugar.
| Calories | 180 Kcal |
| Carbohydrates | 13 g |
| Protein | 6 g |
| Fat | 9 g |
| Saturated Fat | 1 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 0.5 mg |
| Sodium | 165 mg |
| Potassium | 228 mg |
| Fiber | 2 g |
| Sugar | 9 g |
| Vitamin A | 135 IU |
| Vitamin C | 22 mg |
| Calcium | 77 mg |
| Iron | 1 mg |
This dessert recipe is absolutely suitable for people following a gluten-free diet.
Recipe Variations For Different Diets
- Vegan Diet: People following a vegan diet can use agar agar instead of gelatin, coconut whipped cream for regular whipped cream to make this dessert suitable for their diet.
- Dairy-Free Diet: I use pureed silken tofu instead of cream cheese or coconut whipped cream for regular whipped cream to make this dessert dairy-free for the neighbors who are lactose intolerant.
- Keto-Friendly Diet: To make this salad keto-friendly, simply replace whole cranberry sauce and raspberry gelatin with sugar-free versions, crushed pineapple with a lower-carb fruit or omit it, and use a keto sweetener like erythritol instead of powdered sugar.
- Sugar-Free Diet: People following a sugar-free diet can use sugar-free cranberry sauce, raspberry gelatin, and cream cheese and replace powdered sugar with a sugar substitute like stevia or erythritol.
Storing This Recipe
I store the leftovers of this salad in an airtight container and place it in the refrigerator. It can last for about one week in the fridge.
What To Serve With This Recipe
While I enjoy having this dessert on its own, my kids and husband prefer having it with a scoop of Vanilla or Strawberry Ice Cream to enhance their overall dessert experience.
You can also enjoy it with Orange Pound Cake, Raspberry Compote, Strawberry Cream Pie, a refreshing cocktail, or just a simple Boiled Custard etc.
Printable Version
Paula Deen’s Cherry-Pineapple Congealed Salad
Ingredients
- 1 15 oz Can Whole Cranberry Sauce
- 1/4 Cup Finely Chopped Walnuts
- 1/4 Cup Walnuts For Topping
- 1/2 Envelope Unflavored Gelatin
- 1 8 oz Can Crushed Pineapple With Juice
- 2 3 oz Packages Raspberry Gelatins
- 1 Cup Boiling Water
- 1/2 Cup Cold Water
- 1 8 oz Package Cream Cheese
- 1/4 Cup Powdered Sugar
- 2 Tablespoons Whipped Cream
Equipment
- Small Bowls
- 2 Medium-Sized Bowls
- Metal Spoon
- Refrigerator
Instructions
- Add raspberry gelatin and unflavored gelatin to a medium-sized bowl and mix well.
- Pour in 1 cup of boiling water and stir continuously with a metal spoon for 2 minutes until the gelatin fully dissolves. Then, mix in 1/2 cup of cold water and stir well.
- Add the crushed pineapple soaked in its juice to the bowl and mix well.
- Add the cranberry sauce and walnuts, then stir with a metal spoon until all the ingredients are fully combined.
- Lightly spray a 4-cup gelatin mold or 9-inch pan with vegetable oil. Pour in the mixture, cover, and refrigerate until firm. An hour before serving, invert it onto a platter and let it sit at room temperature to release from the mold.
- Meanwhile, combine cream cheese, powdered sugar, whipped cream, and walnuts in a bowl. Mix well, then spoon into the center of the mold just before serving.
Notes
- I opt for high-quality gelatin so that my salad sets well and has a smooth texture.
- Ensure to add luke-warm water to the bowl of gelatine, allowing it to dissolve fully and achieve a smooth texture.
- Apart from walnuts, you can sprinkle some toasted coconut for a crunch and presentation.
- If you’re planning to serve this salad at an outdoor gathering, just like I did for a potluck party, keep it on a plate of ice to maintain its firmness and texture.
- I unmold this dessert by dipping a small pointed knife in warm water and gently running its tip along the edge of the molded congealed salad.
Nutrition
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Conclusion
Paula Deen Cherry Pineapple Congealed Salad was a huge hit at our potluck party. It won everyone over and earned me quite a few compliments.
I truly hope you give this classic Paula Deen congealed salad a try. Its blend of sweet and fruity flavors and creamy texture is sure to be a hit with your family and friends, too.
Also, feel free to share your experience with the recipe and memories related to your Thanksgiving dessert ideas with us in the comment section below.
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