Anything Goes Jello Salad
15
People talking
I like this recipe because it is so versatile and uses what you may have in the refrigerator and/or pantry...Not to mention the wonderful, refreshing flavor!
- Ready In:
- 25mins
- Serves:
- Units:
15
People talking
ingredients
- 1 (6 ounce) package any flavor Jello gelatin
- 2 cups boiling water
- 1⁄2 - 3⁄4 1/2-3/4 cup sour cream or 1/2-3/4 cup cream cheese
- 12 ice cubes
- 3⁄4 - 1 1⁄2 cup any kind fruit, chopped (canned or fresh, except fresh pineapple)
directions
- Stir the jello in the boiling water until completely dissolved.
- Add the yogurt or sour cream, mixing vigorously with a whisk, or add the softened cream cheese and mix with an electric mixer.
- Then add 12 ice cubes, stirring until completely melted.
- Add fruit and chill until set.
- For an added treat, you can add miniature marshmallows on top before chilling.
- Can be prepared up to 2 days beforehand.
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RECIPE MADE WITH LOVE BY
@SilentCricket
Contributor
@SilentCricket
Contributor
"I like this recipe because it is so versatile and uses what you may have in the refrigerator and/or pantry...Not to mention the wonderful, refreshing flavor!"
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Ooooooo I love this jello recipe. I used lime jello, sour cream and chopped up pears. My family loved it. I'm excited about trying diffrent variations of this recipe. Thank you so much for sharing your recipe with us.Reply
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This was great. I used plain yogurt, sugar-free raspberry jello and pears. A great way to get my husband to eat yogurt. Thanks for sharing.Reply
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This was ok, but nothing special. I think I would rather have jello, fruit, and yogurt separately.Reply
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This didn't turn out like I expected. It never set up that well and it kind of separated into two layers--fruit, sour cream, and flavor on the top and a pale pink jello on the bottom. I stirred it all up and it tastes better. I think it was my fault, not the recipe's, so I'm not giving it any stars. My guess is I added too much water. I live in China and ice cube trays are really uncommon, so I subbed 2 cups of cold water for the 12 ice cubes. However, I think that since there is sour cream in it, 1 1/2 cups would be better. Another possibility is that I didn't stir it as much after adding the cold water because I didn't need to wait for the ice cubes to melt and it didn't get fully combined. A final possibility is that I was in a hurry for it to set up, so I put it in the freezer for an hour or two of the chilling time and that changed something. I might have to make this again sometime to see if I can get it to turn out better; if I do, I'll update this review.Reply -
This didn't turn out like I expected. It never set up that well and it kind of separated into two layers--fruit, sour cream, and flavor on the top and a pale pink jello on the bottom. I stirred it all up and it tastes better. I think it was my fault, not the recipe's, so I'm not giving it any stars. My guess is I added too much water. I live in China and ice cube trays are really uncommon, so I subbed 2 cups of cold water for the 12 ice cubes. However, I think that since there is sour cream in it, 1 1/2 cups would be better. Another possibility is that I didn't stir it as much after adding the cold water because I didn't need to wait for the ice cubes to melt and it didn't get fully combined. A final possibility is that I was in a hurry for it to set up, so I put it in the freezer for an hour or two of the chilling time and that changed something. I might have to make this again sometime to see if I can get it to turn out better; if I do, I'll update this review.Reply
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