A pretty skeletal recipe that was also very widely prepared.
This is an absolute 1960s classic that showed up at practically every church picnic and PTA potluck in America at one point or another, which leads to a lot of variations. Generally speaking, canned pineapple chunks, cottage cheese curds, and/or nuts would be folded in before the final chill of the mold. If using canned pineapple chunks, you’d just use the juice or syrup in which they were packaged to add to the dissolved gelatin.
Another popular method for making this salad is to beat the Jell-o into the cream cheese, then add the boiling water, and then add 1-1/2 or 1-3/4 cups boiling water. Generally speaking, however, those versions didn’t include additional milk or cream.
Also, please do pay attention to the note about cream cheese package sizes. We’re not the only thing that’s been getting bigger since the 1960s.
From a box sold in Canby, Oregon.
Lime Jell-o Salad
1 pkg. Lime Jell-o
1 c. hot water
1 pkg. [Yesterdish note: 3 oz. packages were the standard at the time] Philadelphia Cream Cheese
1 cup pineapple juice
1/2 cup whipping cream
- Dissolve Lime Jell-o in boiling water. Add pineapple juice to dissolved gelatin. Chill about half an hour, until gelatin is thick but not set.
- Whip cream cheese and cream with electric mixer; beat gelatin into cream cheese mixture until fluffy.
- Pour mixture into one large mold or several individual molds. Chill four hours or until set.
- Serve with fruit, melons, berries, or on beds of iceberg lettuce.