Orange Jello Salad
Congealed jello salad made by Mom for years. I started serving it at Thanksgiving and Christmas. It's now a tradition in my house during the holidays.
Congealed jello salad made by Mom for years. I started serving it at Thanksgiving and Christmas. It's now a tradition in my house during the holidays.
- Carbohydrate 28.4957175 g
- Cholesterol 0 mg
- Fat 0.0956015 g
- Fiber 0.723290004441142 g
- Protein 1.9758235 g
- Saturated Fat 0.0095793 g
- Serving Size 1 1 Serving (105g)
- Sodium 52.65605 mg
- Sugar 27.7724274955589 g
- Trans Fat 0.04695125 g
- Calories 116 calories
Step-by-step
- Drain oranges and pineapples, saving juices.
- Add enough water to juice to make 3 1/2 cups liquid.
- Head 2 cups of this liquid and dissolve Jello in it.
- Then add remaining liquid.
- Chill until slightly thickened, then add fruit and undiluted orange juice.
- Chill until firm.
- After it becomes firm, add the following to the top as an icing.
- Mix cold milk and pudding mix with electric mixer.
- Fold in Cool Whip and put on top of Jello salad.
- Refrigerate overnight.
Unlike a standard molded gelatin dessert that relies solely on fruit and setting agents, this preparation incorporates a contrasting creamy pudding layer to balance the citrus acidity. Achieving the correct suspension of fruit relies entirely on proper initial chilling stages; introducing solid pieces too early causes them to sink, while waiting until the base is completely set prevents uniform distribution. Maintaining precise liquid volumes ensures the gelatin structurally supports both the canned fruit and the undiluted citrus concentrate.
- Heat exactly two cups of the reserved fruit juice and water mixture to dissolve the gelatin completely before incorporating the remaining cold liquid.
- Chill the gelatin mixture until it reaches the consistency of raw egg whites before folding in the drained oranges and crushed pineapple.
- Whisk the cold milk and instant lemon pudding mix with an electric mixer for two minutes until thickened before folding in the softened whipped topping.
- Store the assembled dish covered in the refrigerator for up to twenty-four hours to allow the topping to set properly without weeping into the gelatin layer.
Gelatin weakens significantly when exposed to active enzymes found in certain fresh tropical fruits, but canned varieties undergo thermal processing that neutralizes these compounds safely. Extended freezing alters the molecular bonds of the set gelatin, resulting in synergetic weeping and structural collapse upon thawing.
