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  2. Mormon Jello Salad Is The Retro Dessert That’s Perfect for St ...

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    Best Green Jello Salad (Mormon Jello Salad) Ingredients. 2 (3-oz) boxes lime Jell-O. 1 cup evaporated milk. 1 (20-oz) can crushed pineapple, juice reserved. 1 cup water. ½ cup chopped walnuts. 1 ...

  3. Watergate salad - Wikipedia

    en.wikipedia.org/wiki/Watergate_salad

    Watergate salad, also referred to as Pistachio Delight or Shut the Gate salad, is a side dish salad or dessert salad made from pistachio pudding, canned pineapple, whipped topping, crushed pecans, and marshmallows. [1] [2] [3] It is very quick and simple to prepare: the ingredients are combined and then often chilled.

  4. We Made a Creamy Pineapple Squares Recipe from 1968 ... - AOL

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  5. Seafoam salad - Wikipedia

    en.wikipedia.org/wiki/Seafoam_Salad

    Seafoam salad (made with lime-flavored jello), also known as orange salad (made with orange-flavored jello), is a cafeteria and buffet staple popularized by F. W. Woolworth's lunch counters. [1] Seafoam salad is often considered a dessert because of its sweetness, and so is one of many dessert salads.

  6. Jello salad - Wikipedia

    en.wikipedia.org/wiki/Jello_salad

    Jello salad fell out of fashion in the 1960s and 70s. The rise of Julia Child and the popularization of French cooking in the United States made the jello salad appear less elegant, and dieting trends eventually turned against sugary food like Jell-O. [7] [5] Jello salad is now most popular in rural areas of the upper Midwest and in Utah, where ...

  7. Trying a decades-old recipe for ‘jello salad’ [Video]

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  8. Dessert salad - Wikipedia

    en.wikipedia.org/wiki/Dessert_salad

    Dessert salads are dishes made with jellos (jellies), whipped toppings, fruits, vegetables, mayonnaise, and various other ingredients. [1] These salads are served at some buffets and cafeterias, and at potlucks and parties. They can be prepared ahead of time and are transportable.

  9. Chicken Salad with Zucchini, Lemon and Pine Nuts Recipe - AOL

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    1. In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain. 2. In a large nonreactive bowl, combine 2 tablespoons of the olive oil with the garlic ...

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