Grandma’s Green Salad (a dessert.)
In the Midwest, surprisingly peculiar things are done with Jell-O. My Grandma Barbara made this recipe a lot, although her version does include finely ground pecans. It is actually pretty delicious. I know the recipe by heart because I watched her make it so many times. The flavor always takes me back to my childhood. Oh, and kids LOVE this stuff.
1 large box of lime Jell-O
1 package cream cheese, softened
1 can crushed pineapple
1 c. heavy cream
¼ c. sugar
1 tsp. vanilla
1 tsp. almond extract
First drain the crushed pineapple and reserve the juice. Make the Jell-O according to it’s directions, but incorporate the pineapple juice into the needed two cups of cold water. You will probably get a little less than a cup of juice out of the pineapple so, it’s almost one c. pineapple juice and one c. water. Cover the Jell-O and put it in the fridge to chill for an hour and a half.
When the Jell-O is partially set, remove it from the fridge and add the cream cheese. It is IMPORTANT that the cream cheese be soft and at room temperature to get the proper consistency. Mix in the cream cheese with a hand mixer, until it is smooth. Re-cover the Jell-O and cream cheese mixture and return to the fridge to chill while you make the whipped cream.
With a mixer on high speed, with very cold cream, whip the cream using a spatula to scrape down the sides of the bowl. Add the vanilla and almond as you are mixing. When the cream visibly begins to thicken add the sugar. Whip the mixture a little longer until the cream is thick. Retrieve the Jell-O mixture from the fridge, and fold first the crushed pineapple, and lastly the cream into the mixture. Fold the last ingredients in gently to keep the mixture fluffy.
Return the covered salad to the fridge and allow to set for at least three more hours. Enjoy!