During Thanksgiving, I wanted to try something unique, and while scrolling the web, I stumbled upon Paula Deen’s Cherry-Pineapple Congealed Salad, which instantly caught my attention. Congealed salad, also called Jell-O salad, was a delightful, nostalgic dish that took me back to my childhood. As I explored the recipe, I realised how simple it was, which made me wonder 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 from cream cheese. Moreover, its eye-catching color and refreshing taste made it an excellent dessert. Most importantly, it was a welcome change from traditional dessert recipes, making 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 hassle-free recipe preparation in my kitchen, I assemble all the ingredients according to 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.
Paula Deen Cherry-Pineapple Congealed Salad Ingredients & Substitutions
Note: The ingredients in this recipe will yield 10 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 pecans 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 unflavored gelatin.
- 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 yoghurt, mascarpone cheese, or silken tofu can be used instead.
- ¼ Cup Powdered Sugar
- 2 Tablespoons Whipped Cream
Preparation And Cooking Time
| Preparation Time | Cooking Time | Resting Time | Total Time |
|---|---|---|---|
| 15 Minutes | 15 Minutes | 1 Hour | 1 Hour 30 Minutes |
How To Make Paula Deen Cherry Pineapple Congealed Salad At Home
Step 1
In a medium bowl, combine pretzels and pecans.
Step 2
Further, add the sugar and melted butter, then combine the mixture with a spatula.
Step 3
Press the mixture into the bottom of the prepared pan, and bake for 15 minutes.
Step 4
Meanwhile, beat the cream cheese and the remaining ½ cup of sugar at medium speed with a mixer until creamy.
Step 5
Stir in whipped topping.
Step 6
Spread mixture over prepared crust.
Step 7
Keep it aside to chill.
Step 8
In a saucepan, combine the reserved cherry and pineapple juices and add enough water to bring the total to 3 cups.
Step 9
Add gelatin, stirring to dissolve.
Step 10
Further, add half a cup of water and bring it to a boil.
Step 11
Remove from heat, and stir in cherries and pineapple. Cool for 30 minutes. Cover and chill for 1 hour.
Step 12
Pour the cherry mixture over the cream cheese layer. Cover and chill for at least 4 hours or until the mixture is set.
Step 13
Garnish with whipped topping and enjoy!
Expert Tips That I Recommend
- I opt for high-quality gelatin so that my salad sets well and has a smooth texture.
- Ensure you add lukewarm 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 unmould this dessert by dipping a small, pointed knife in warm water and gently running its tip along the edge of the congealed, moulded 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 and coconut whipped cream instead of 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 to make this dessert dairy-free for the neighbours 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 such as stevia or erythritol.
Storing This Recipe
I store the leftovers of this salad in an airtight container and refrigerate them. 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
- ¼ Cup Finely Chopped Walnuts
- ¼ Cup Walnuts For Topping
- ½ Envelope Unflavored Gelatin
- 1 8 oz Can Crushed Pineapple With Juice
- 2 3 oz Packages Raspberry Gelatins
- 1 Cup Boiling Water
- ½ Cup Cold Water
- 1 8 oz Package Cream Cheese
- ¼ Cup Powdered Sugar
- 2 Tablespoons Whipped Cream
Equipment
- Small Bowls
- 2 Medium-Sized Bowls
- Metal Spoon
- Refrigerator
Instructions
- In a medium bowl, combine pretzels and pecans.
- Further, add the sugar and melted butter, then combine the mixture with a spatula.
- Press the mixture into the bottom of the prepared pan, and bake for 15 minutes.
- Meanwhile, beat the cream cheese and the remaining ½ cup of sugar at medium speed with a mixer until creamy.
- Stir in whipped topping.
- Spread mixture over prepared crust.
- Keep it aside to chill.
- In a saucepan, combine the reserved cherry and pineapple juices and add enough water to bring the total to 3 cups.
- Add gelatin, stirring to dissolve.
- Further, add half a cup of water and let it boil.
- Remove from heat, and stir in cherries and pineapple. Cool for 30 minutes. Cover and chill for 1 hour.
- Pour the cherry mixture over the cream cheese layer. Cover and chill for at least 4 hours or until the mixture is set.
- Garnish with whipped topping and enjoy!
Notes
- I opt for high-quality gelatin so that my salad sets well and has a smooth texture.
- Ensure you add lukewarm 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 unmould this dessert by dipping a small, pointed knife in warm water and gently running its tip along the edge of the congealed, moulded 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, 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 any memories related to your Thanksgiving dessert ideas in the comment section below.
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