Summer is here, and it’s time to beat the heat with refreshing salads that are perfect for hot weather. One classic summer salad recipe is congealed salad, a sweet and tangy treat that combines the best of both worlds – the sweetness of jello and the creaminess of cottage cheese or whipped cream. In this article, we’ll explore 18 refreshing congealed salad recipes that are sure to become your new favorite desserts.
From fruity flavors like strawberry pretzel and pineapple and cream cheese, to creamy concoctions like lime and orange creamsicle, there’s a congealed salad recipe here for everyone. So grab some jello, cottage cheese, and whipped cream, and get ready to indulge in these sweet and satisfying treats that are perfect for summer gatherings, potlucks, or just a quick dessert fix.
Lime Jello and Cottage Cheese Congealed Salad
A refreshing and light dessert or snack that’s perfect for warm weather. This salad combines the tanginess of lime jello with the creaminess of cottage cheese.
Ingredients:
– 1 cup boiling water
– 1 envelope (0.25 oz) lime jello
– 1 cup cold water
– 1/2 cup cottage cheese
– 1/4 cup chopped pecans or walnuts (optional)
– Whipped cream, for serving (optional)
Instructions:
1. In a small bowl, dissolve the lime jello in the boiling water.
2. Add the cold water and stir until the mixture is clear.
3. Pour the jello mixture into a 9×13 inch dish or mold.
4. Refrigerate for about 3-5 minutes, or until the jello starts to set.
5. In a separate bowl, mix together the cottage cheese and chopped nuts (if using).
6. Spoon the cottage cheese mixture over the lime jello.
7. Return the salad to the refrigerator and allow it to congeal for at least 3 hours or overnight.
Cooking Time: 3-5 minutes to set the jello, plus chilling time.
Strawberry Pretzel Congealed Salad
A sweet and salty twist on traditional congealed salads, this recipe combines the freshness of strawberries with the crunch of pretzels for a unique dessert or snack.
Ingredients:
– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened gelatin
– 1 cup cold water
– 1 cup heavy cream
– 1 cup powdered sugar
– 2 cups fresh strawberries, hulled and sliced
– 1/4 cup pretzel rods, crushed
– 1/4 teaspoon salt
Instructions:
1. In a small bowl, sprinkle gelatin over boiling water and let it soften for 5 minutes.
2. In a medium saucepan, combine cold water, sugar, and softened gelatin. Cook over low heat, stirring until the sugar dissolves.
3. Remove from heat and stir in heavy cream until combined.
4. Add sliced strawberries and crushed pretzels to the mixture. Stir gently.
5. Pour into a 9×13 inch dish and refrigerate for at least 3 hours or overnight.
Cooking Time: 3 hours (or overnight)
Orange Creamsicle Congealed Salad
A refreshing twist on traditional desserts, this salad combines the creamy sweetness of Orange Creamsicles with the crunch of a fresh greens base.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cream cheese softened
– 2 tablespoons orange marmalade
– 1/4 cup crushed Orange Creamsicle candies
– 1/4 cup chopped pecans or walnuts
– Salt to taste
Instructions:
1. In a large bowl, combine the mixed greens.
2. In a separate bowl, mix together the cream cheese and orange marmalade until smooth.
3. Spread the cream cheese mixture over the greens in an even layer.
4. Sprinkle the crushed Orange Creamsicle candies and chopped nuts evenly over the top of the salad.
5. Season with salt to taste.
Cooking Time: 10-15 minutes (prep only)
Pineapple and Cream Cheese Congealed Salad
A classic dessert salad that’s perfect for potlucks, picnics, or family gatherings. This sweet and tangy treat is made with fresh pineapple, cream cheese, and a hint of sugar.
Ingredients:
– 1 cup heavy cream
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1 can (14 oz) crushed pineapple in juice
– 1/4 teaspoon salt
Instructions:
1. In a large mixing bowl, beat the heavy cream until stiff peaks form.
2. Add the softened cream cheese and mix until smooth.
3. Gradually add the granulated sugar and mix until combined.
4. Fold in the crushed pineapple and salt until well coated.
5. Pour the mixture into a 9×13 inch dish or individual serving cups.
6. Refrigerate for at least 3 hours or overnight until set.
Cooking Time: None, as this is a no-bake dessert!
Raspberry Jello with Fresh Berries Congealed Salad
A refreshing and fruity dessert perfect for warm weather, this salad combines the sweetness of raspberries with the tartness of jello.
Ingredients:
– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened raspberry gelatin
– 1 cup cold water
– 1 cup fresh raspberries, sliced
– 1 cup fresh strawberries, hulled and sliced
– 1/2 cup granulated sugar
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a small bowl, dissolve the raspberry gelatin in the boiling water.
2. Add the cold water to the bowl and stir until the gelatin is fully dissolved.
3. Pour the jello mixture into a 9×13 inch dish or a large mold of your choice.
4. Refrigerate for at least 3 hours or overnight until set.
5. Just before serving, arrange the fresh raspberries and strawberries on top of the jello.
6. Sprinkle with granulated sugar to taste.
7. Garnish with fresh mint leaves if desired.
Cooking Time: 3 hours or overnight
Blueberry Lemon Congealed Salad
A refreshing summer salad that combines sweet blueberries with tangy lemon, perfect for warm weather gatherings and potlucks.
Ingredients:
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1/4 cup granulated sugar
– 1/2 cup fresh blueberries
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
Instructions:
1. In a large bowl, whip the heavy cream until stiff peaks form.
2. Gradually add the powdered sugar and granulated sugar, whipping until smooth.
3. Gently fold in the blueberries, lemon juice, and vanilla extract.
4. Pour the mixture into a 9×13 inch dish or a large serving mold.
5. Refrigerate for at least 4 hours or overnight to allow the salad to set.
Cooking Time: 0 minutes (no cooking required)
Cherry Walnut Congealed Salad
Cherry Walnut Congealed Salad Recipe
This sweet and tangy salad is perfect for potlucks, picnics, or as a refreshing side dish any time of the year.
Ingredients:
– 1 cup maraschino cherries, drained and chopped
– 1/2 cup chopped walnuts
– 1 (8 oz) package cream cheese, softened
– 1 can (14.4 oz) crushed pineapple, drained
– 1 tablespoon honey
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. In a large bowl, mix together the chopped cherries and walnuts.
2. In a separate bowl, combine the softened cream cheese, crushed pineapple, honey, and vanilla extract. Mix until smooth.
3. Add the cream cheese mixture to the cherry-walnut mixture and stir until well combined.
4. Refrigerate for at least 30 minutes to allow flavors to meld together.
5. Serve chilled.
Cooking Time: None (assemblage only)
Peach Melba Congealed Salad
This classic salad is a timeless favorite, perfect for warm weather gatherings or as a light dessert option. With its creamy texture, sweet peaches, and tangy whipped cream, it’s sure to please even the most discerning palates.
Ingredients:
– 1 cup heavy cream
– 2 cups congealed gelatin (unsalted)
– 1 cup granulated sugar
– 1/4 cup water
– 2 ripe peaches, diced
– 1 cup whipped cream
– 1 tablespoon peach syrup or peach preserves
Instructions:
1. In a small bowl, sprinkle the gelatin over the cold water and let it soften for 5 minutes.
2. In a medium saucepan, combine the sugar and softened gelatin. Heat over low heat, stirring constantly, until the sugar dissolves.
3. Remove from heat and stir in the heavy cream until well combined.
4. Pour into a 9×13-inch dish and refrigerate until set, about 3 hours.
5. Top with diced peaches and whipped cream. Drizzle with peach syrup or preserves.
Cooking Time: 3 hours (refrigeration time)
Layered Lime and Pineapple Congealed Salad
A refreshing twist on the classic congealed salad, this recipe combines sweet pineapple with tangy lime and a hint of spice. Perfect for potlucks or casual gatherings.
Ingredients:
– 1 cup pineapple juice
– 1 cup condensed milk
– 1/2 cup chopped fresh pineapple
– 1/4 cup chopped pecans
– 1 tablespoon grated ginger
– 1/2 teaspoon lime zest
– Salt to taste
Instructions:
1. In a large bowl, whisk together pineapple juice and condensed milk until smooth.
2. Stir in chopped pineapple, pecans, grated ginger, and lime zest.
3. Pour mixture into a 9×13-inch dish or individual serving cups.
4. Refrigerate for at least 3 hours or overnight to allow layers to congeal.
5. Serve chilled, garnished with additional lime wedges if desired.
Cooking Time: 3 hours (or overnight)
Mandarin Orange and Coconut Congealed Salad
Mandarin Orange and Coconut Congealed Salad Recipe
This refreshing salad combines the sweetness of mandarin oranges with the creaminess of coconut, perfect for a light and airy dessert or snack. With its vibrant colors and tropical flavors, it’s sure to be a hit at any gathering.
Ingredients:
– 1 cup mandarin oranges, peeled and segmented
– 1 cup shredded coconut
– 1/2 cup sweetened condensed milk
– 1/4 cup heavy cream
– 1 tablespoon honey
– 1/4 teaspoon salt
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the mandarin orange segments and shredded coconut.
2. In a separate bowl, whisk together the sweetened condensed milk, heavy cream, honey, and salt until smooth.
3. Pour the wet ingredients over the dry ingredients and stir until well combined.
4. Refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled, garnished with fresh mint leaves if desired.
Cooking Time: 30 minutes
Pistachio Pudding Congealed Salad
This refreshing salad combines the creamy richness of pistachio pudding with the crunch of toasted nuts and the sweetness of fruit, perfect for a light and satisfying dessert or snack.
Ingredients:
– 1 cup pistachio pudding mix
– 1 3/4 cups cold milk
– 1/2 teaspoon vanilla extract
– 1/4 cup chopped fresh mint leaves
– 1/4 cup toasted pistachios, chopped
– 1/2 cup mixed fruit (such as strawberries, blueberries, and pineapple)
Instructions:
1. In a medium bowl, whisk together pudding mix, milk, and vanilla extract until smooth.
2. Fold in chopped fresh mint leaves and toasted pistachios.
3. Spoon the mixture into individual serving cups or a large serving dish.
4. Refrigerate for at least 2 hours to allow the pudding to congeal.
5. Just before serving, top with mixed fruit.
Cooking Time: 2 hours (congealing time)
Rainbow Fruit Congealed Salad
A vibrant and refreshing dessert perfect for any occasion, this Rainbow Fruit Congealed Salad is a delightful combination of colorful fruits, creamy texture, and sweet flavor. With just a few simple ingredients and steps, you can create a stunning and delicious treat that’s sure to impress.
Ingredients:
– 1 cup heavy cream
– 1 cup powdered sugar
– 1/2 cup pineapple juice
– 1/4 cup water
– 1 tablespoon unflavored gelatin
– 1 cup mixed fruit (such as grapes, strawberries, kiwi, and pineapple)
Instructions:
1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it soften for about 5 minutes.
2. In a medium saucepan, combine the heavy cream, powdered sugar, and pineapple juice. Heat over low heat, stirring occasionally, until the sugar has dissolved and the mixture is warm.
3. Remove from heat and add the softened gelatin, stirring until fully dissolved.
4. Pour the mixture into a 9×13 inch dish or mold. Refrigerate for at least 4 hours or overnight until set.
5. Just before serving, arrange the mixed fruit on top of the congealed salad.
Cooking Time: 4 hours (or overnight)
Cranberry Orange Congealed Salad
A refreshing twist on traditional congealed salads, this recipe combines the tartness of cranberries with the brightness of orange for a delightful side dish perfect for holidays and gatherings.
Ingredients:
– 1 cup fresh or frozen cranberries
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup orange marmalade
– 1/4 cup chopped pecans (optional)
– 1 tablespoon grated orange zest
Instructions:
1. In a medium saucepan, combine cranberries, sugar, and orange marmalade. Cook over medium heat, stirring occasionally, until the cranberries pop and the mixture thickens, about 10-12 minutes.
2. Remove from heat and stir in heavy cream until well combined.
3. Pour the mixture into a 9×13 inch dish or individual serving cups. Refrigerate until chilled, at least 4 hours or overnight.
4. Just before serving, sprinkle chopped pecans (if using) and orange zest over the top.
Cooking Time: 10-12 minutes
Apple Cinnamon Congealed Salad
A sweet and tangy side dish perfect for the fall season, this congealed salad combines tender apples with a hint of cinnamon and a crunchy pecan topping.
Ingredients:
– 1 cup chopped fresh apple (Granny Smith or Gala work well)
– 1/2 cup granulated sugar
– 1/4 cup light corn syrup
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup chopped pecans
– 1 tablespoon unsalted butter, melted
Instructions:
1. In a large bowl, combine the chopped apple and sugar. Stir until well combined.
2. Add the corn syrup, cinnamon, and salt. Mix until the sugar has dissolved.
3. Pour in the melted butter and stir until smooth.
4. Pour the mixture into a 9×13-inch baking dish or a congealed salad mold.
5. Sprinkle the chopped pecans evenly over the top of the apple mixture.
6. Refrigerate for at least 2 hours or overnight to allow the flavors to meld.
7. Serve chilled, garnished with additional cinnamon if desired.
Cooking Time: None! This recipe is refrigerator-set, so simply let it chill and serve.
Grape and Cream Cheese Congealed Salad
A refreshing twist on the classic congealed salad, this recipe combines sweet grapes with tangy cream cheese for a delightful treat.
Ingredients:
– 1 cup heavy cream
– 8 ounces cream cheese, softened
– 1 cup white grape juice
– 1 cup red grapes, halved
– 1/2 cup chopped fresh parsley
Instructions:
1. In a large bowl, combine the heavy cream and cream cheese. Beat with an electric mixer until smooth and creamy.
2. Add the grape juice and mix until well combined.
3. Stir in the halved grapes and chopped parsley.
4. Pour the mixture into a 9×13 inch dish or a congealed salad mold.
5. Refrigerate for at least 3 hours or overnight to allow the mixture to set.
6. Serve chilled, garnished with additional parsley if desired.
Cooking Time: 3 hours
Watermelon Jello Congealed Salad
A refreshing twist on traditional jello salads, this Watermelon Jello Congealed Salad is perfect for hot summer days or pool parties. With its vibrant green color and sweet-tart flavor, it’s sure to be a hit with kids and adults alike.
Ingredients:
– 1 cup watermelon puree
– 1 envelope (0.25 oz) unsweetened lime jello
– 1 cup boiling water
– 1 cup cold water
– 1 cup chopped fresh mint leaves
– 1 cup diced seedless green grapes
– 1/2 cup diced cucumber
Instructions:
1. In a large bowl, dissolve the lime jello in the boiling water.
2. Add the cold water and stir until the jello is fully dissolved.
3. Stir in the watermelon puree until well combined.
4. Fold in the chopped mint leaves, grapes, and cucumber.
5. Pour the mixture into a 9×13 inch dish or individual serving cups.
6. Refrigerate for at least 3 hours or overnight until set.
7. Serve chilled.
Cooking Time: 3-4 hours (depending on temperature)
Pomegranate and Almond Congealed Salad
A refreshing and fruity salad that combines the sweetness of pomegranate with the crunch of almonds, perfect for a light and healthy meal or snack.
Ingredients:
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup pomegranate seeds
– 1/4 cup sliced almonds
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt to taste
Instructions:
1. In a large bowl, combine the mixed greens and pomegranate seeds.
2. In a small bowl, whisk together the olive oil and honey until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle the sliced almonds over the top of the salad.
5. Season with salt to taste.
Cooking Time: 10 minutes
Kiwi Lime Congealed Salad
A refreshing and light dessert perfect for warm weather, this Kiwi Lime Congealed Salad combines the sweetness of kiwi with the tanginess of lime, set in a creamy gelatin base.
Ingredients:
– 1 cup granulated sugar
– 2 cups water
– 1 envelope (0.25 oz) unsweetened gelatin
– 2 kiwis, peeled and diced
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon grated lime zest
– Whipped cream or whipped topping (optional)
Instructions:
1. In a small bowl, sprinkle gelatin over 1/4 cup of cold water and let it sit for 2 minutes to soften.
2. In a medium saucepan, combine sugar and 1 cup of water. Heat over medium heat, stirring until sugar dissolves.
3. Add softened gelatin to the saucepan and stir until dissolved.
4. Remove from heat and stir in diced kiwi, lime juice, and lime zest.
5. Pour mixture into a 9×13 inch dish or individual serving cups. Refrigerate for at least 3 hours or overnight until set.
6. Top with whipped cream or whipped topping, if desired.
Cooking Time: 3-4 hours (depending on refrigeration time)
Summary
Beat the summer heat with these refreshing congealed salad recipes! From fruity and colorful to creamy and tangy, we’ve got 18 recipes that are perfect for hot weather. Try our Lime Jello and Cottage Cheese Congealed Salad, Strawberry Pretzel Congealed Salad, or Orange Creamsicle Congealed Salad for a sweet treat. Or go for something a little more savory with Pineapple and Cream Cheese Congealed Salad or Grape and Cream Cheese Congealed Salad. Whatever your taste, we’ve got a congealed salad recipe to keep you cool and satisfied all summer long.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
