Do you have a dish you love but no one else in your family likes? All of mine involve Jello. Specifically, Jello Salads. I don’t have a particular favorite, either. Anytime I see a salad that has gelatin, fruit, cream cheese and whipped cream in it? I’m celebrating like we’re eating at a five-star restaurant.
My husband and kids? Not so much.
My kids are grown now, but when they were little, I kept holding out hope that their tastes would change. So, about once a year, I’d make a pineapple salad. Or the apricot one. Or strawberry. I’d even serve it up in cute little dishes, sure that this would be the moment they’d take a careful spoonful, smile in delight, and then finally thank me for never giving up in my quest for gelatin salad appreciation.
No, that never happened.
Because of that—and the fact that no woman ever needs to eat an entire Jello salad by herself—I rarely make them. But if we’re at a church pot luck or a buffet in Amish country, I’m sure to give myself a pretty big spoonful.
One day my husband pointed out that there were some food preferences that weren’t ever going to change. He doesn’t like water chestnuts. I don’t think I’ll ever like olives, no matter what they are on or mixed in with.
At last, I’ve learned to accept that just because we are all alike in many ways, we are each our own person. God has made us each special, and that is something to celebrate. My kids needed to develop their own likes and dislikes and not be afraid to voice them.
But for those of you, like me, who might enjoy a Jello salad every once in a while, here’s one from one of my Amish cookbooks. It’s for pineapple salad.
And I have to admit, even after the weather turns cold and snowy, it still sounds very refreshing!
- 2 boxes Jello, dissolved in 3 c. hot water
- 1 c. drained, crushed pineapple
- 1 lg. pkg. cream cheese
- 1 c. cream, whipped
- 1 c. sugar
- 3T. flour
- 2 eggs
- 1 c. pineapple juice
- Add pineapple to Jello.
- Let set in long dish.
- Whip the cream and add the cream cheese; whip again until fluffy.
- Spread onto the Jello Mixture.
- Make topping.
- Cook all ingredients together until thick.
- Let cool slightly.
- Spread on top of cream cheese mixture.
- Cool salad in refrigerator for several hours. Enjoy!
Shelley Shepard Gray lives in southern Ohio and writes full time. A busy wife and mother of two, she spends her days writing and keeping track of her two teenagers. Her two dogs keep her company when she writes in her basement. When not spending time with her family or writing, she serves on several committees in her church. Shelley enjoys writing about the Amish and visits Amish communities several times a year.
Her latest book is A Christmas Bride in Pinecraft.
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