Seaside Gelatin Salad Recipes

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SEASIDE GELATIN SALAD



Seaside Gelatin Salad image

This busy beach scene is easy to create when you stir crushed pineapple into berry blue gelatin, chill, then top with graham cracker crumb "sand". Add fun details with simple store-bought items like gummy fish, chocolate seashells, paper umbrellas and more.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12-15 servings.

Number Of Ingredients 8

4 packages (3 ounces each) berry blue gelatin
3 cups boiling water
3 cups cold water
1 can (20 ounces) crushed pineapple, drained
1-3/4 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
Candies for decorating

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in cold water and pineapple. Pour into a 13-in. x 9-in. dish. Refrigerate until set. In a bowl, combine the cracker crumbs, butter and sugar; cover and refrigerate. Just before serving, sprinkle cracker mixture over half of the gelatin to form a beach. Decorate as desired.

Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 119mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

SEASIDE SQUID SALAD



Seaside Squid Salad image

Provided by Alton Brown

Categories     side-dish

Time 1h49m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds squid, tubes and tentacles
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon toasted and ground cumin seeds
1/8 teaspoon cayenne pepper
3/4 cup finely chopped and seeded tomato
1/4 cup finely chopped red onion
2 tablespoons capers, drained
1/4 cup chopped fresh cilantro leaves

Steps:

  • Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.
  • Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
  • In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.

SEVEN LAYER GELATIN SALAD



Seven Layer Gelatin Salad image

Don't wait until the last minute to make this recipe. Each layer has to set before the next one is added.

Provided by Ryan Scholl

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 6h25m

Yield 18

Number Of Ingredients 5

7 (3 ounce) packages assorted fruit flavored Jell-O® mix
4 ½ cups boiling water, divided
4 ½ cups cold water, divided
1 (12 fluid ounce) can evaporated milk, divided
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Coat a 9x13 inch dish with cooking spray.
  • Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Spoon into pan and refrigerate until almost set, 45 minutes.
  • Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup evaporated milk. Spoon over first layer and refrigerate until almost set, 45 minutes.
  • Repeat steps 2 and 3 until all gelatin is used. Just before serving, top with whipped topping.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 34.8 g, Cholesterol 6.1 mg, Fat 3.7 g, Protein 4 g, SaturatedFat 3 g, Sodium 106.2 mg, Sugar 3.5 g

HOLIDAY GELATIN SALAD



Holiday Gelatin Salad image

Because I care for a teenager with diabetes, I decided to change my annual holiday salad so she could have some. -Mareen Robinson, Spanish Fork, Utah

Provided by Taste of Home

Categories     Desserts     Lunch

Time 25m

Yield 12 servings (3/4 cup topping).

Number Of Ingredients 9

1 package (.3 ounce) sugar-free lemon gelatin
1 package (.3 ounce) sugar-free strawberry gelatin
1 package (.3 ounce) sugar-free cherry gelatin
1-3/4 cups boiling water
1 can (20 ounces) unsweetened crushed pineapple
1 can (14 ounces) whole-berry cranberry sauce
1 medium navel orange, peeled and sectioned
3/4 cup reduced-fat whipped topping
1/4 cup fat-free sour cream

Steps:

  • In a large bowl, dissolve the gelatins in boiling water. Drain pineapple, reserving juice in a 2-cup measuring cup; add enough cold water to measure 2 cups. Stir into gelatin mixture. , Place the pineapple, cranberry sauce and orange in a food processor; cover and pulse until blended. Stir into gelatin mixture. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until firm. , In a small bowl, combine whipped topping and sour cream. Unmold gelatin; serve with topping.

Nutrition Facts : Calories 105 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 62mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

SUNSHINE GELATIN SALAD



Sunshine Gelatin Salad image

In Hatley, Wisconsin, Sharon Kriesel offers this festive gelatin salad with a delightful creamy topping and plenty of fruit and marshmallows.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 12

1 package (.3 ounce) sugar-free lemon gelatin
1 package (.3 ounce) sugar-free orange gelatin
2 cups boiling water
1-1/2 cups cold water
1 can (20 ounces) unsweetened crushed pineapple
3 medium firm bananas, chopped
1/3 cup miniature marshmallows
Sugar substitute equivalent to 1/4 cup sugar
2 tablespoons all-purpose flour
1 egg, lightly beaten
2 tablespoons butter, cubed
2-1/2 cups whipped topping

Steps:

  • In a large bowl, dissolve lemon and orange gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 1-1/2 hours. , Drain pineapple, reserving juice. Add enough water to juice to measure 1 cup. , Fold the bananas, marshmallows and pineapple into gelatin mixture. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until firm. , In a small saucepan, combine sugar substitute and flour. Gradually stir in pineapple juice mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter until melted. , Cool to room temperature without stirring. Fold in whipped topping. Spread over gelatin. Cover and refrigerate for at least 1 hour before cutting.

Nutrition Facts : Calories 109 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 49mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

LIME GELATIN SALAD I



Lime Gelatin Salad I image

This is a great recipe my mom got from my aunt. She has made it every year for Thanksgiving. It is a family tradition for us. It can be made a day or two ahead of time, if you like. It looks just beautiful in a cut crystal bowl. Thanksgiving is not the same without it for us! We just 'gobble' it up! Chopped walnuts can be substituted for chopped pecans.

Provided by SHECOOKS2

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 4h25m

Yield 10

Number Of Ingredients 6

1 cup boiling water
1 (6 ounce) package lime flavored Jell-O® mix
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (8 ounce) package cream cheese, softened
2 cups heavy cream
1 cup chopped pecans

Steps:

  • In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
  • Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
  • In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

Nutrition Facts : Calories 412.4 calories, Carbohydrate 26.7 g, Cholesterol 89.9 mg, Fat 33.3 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 16.6 g, Sodium 161.3 mg, Sugar 23.1 g

SEASIDE GELATIN SALAD



Seaside Gelatin Salad image

This busy beach scene is easy to create when you stir crushed pineapple into berry blue gelatin, chill, then top with graham cracker crumb "sand". Add fun details with simple store-bought items like gummy fish, chocolate seashells, paper umbrellas and more.

Provided by looneytunesfan

Categories     Gelatin

Time 15m

Yield 12-15 serving(s)

Number Of Ingredients 8

4 (3 ounce) packages berry blue gelatin mix
3 cups boiling water
3 cups cold water
1 (20 ounce) can crushed pineapple, drained
1 3/4 cups graham cracker crumbs (about 28 squares)
6 tablespoons butter or 6 tablespoons margarine, melted
1/4 cup sugar
decorative candies, for decorating

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in cold water and pineapple. Pour into a 13-in. x 9-in. x 2-in. dish. Refrigerate until set. In a bowl, combine the cracker crumbs, butter and sugar; cover and refrigerate. Just before serving, sprinkle cracker mixture over half of the gelatin to form a beach. Decorate as desired.

Nutrition Facts : Calories 255.2, Fat 7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 250, Carbohydrate 46.7, Fiber 0.7, Sugar 39.2, Protein 3.3

VEGETABLE GELATIN SALAD



Vegetable Gelatin Salad image

A great dish for picnics or pot-lucks--especially in the summer when fresh garden vegetables are so abundant. No dairy products, so there's no risk of spoiling after being out on a buffet table for a long time. Just lots of healthy fresh vegetables and the universal appeal of gelatin, for kids and adults alike. I prefer using lemon Jell-O, but I have used lime a lot as well (which is what I used the last time I made this, and remembered to snap a photo). But I've also seen versions of this salad at various pot-luck gatherings that used clear, unflavored gelatin as well. Lots of choices!

Provided by Northwestgal

Categories     Vegetable

Time 4h15m

Yield 1 molded salad, 8 serving(s)

Number Of Ingredients 10

6 ounces lemon gelatin or 6 ounces lime gelatin
2 cups boiling water
2 cups cold water
1/2 cup chopped pecans or 1/2 cup chopped walnuts
1/2 cup radish, chopped finely
1/2 cup green onion, chopped finely
1/2 cup celery, chopped finely
1/2 cup cucumber, chopped finely
2 tablespoons vinegar
1 pinch salt (or more or less, to taste)

Steps:

  • Place gelatin crystals in a large bowl. Add 2 cups of boiling water, and stir 2 minutes or until gelatin is completely dissolved. Add 2 cups cold water, and stir well. Let cool about 15 minutes, then chill in refrigerator for 1½ hours.
  • Remove gelatin from the refrigerator. Add the chopped nuts, chopped radishes, chopped green onion, chopped celery, chopped cucumbers, vinegar, and desired amount of salt (for seasoning). Stir well.
  • Return the gelatin salad to the refrigerator to set completely, at least 2 to 4 hours (or overnight is ideal).
  • NOTE - Cooking time is primarily the necessary chilling time that it takes for the gelatin to set completely.
  • TIP - you can adjust the ingredients if you wish, using your favorite vegatables. And you can even add fruit if you wish. Just DO NOT include fresh pineapple, kiwi, papaya, figs, or guava (as the gelatin will not set).

Nutrition Facts : Calories 133.8, Fat 4.9, SaturatedFat 0.4, Sodium 130.9, Carbohydrate 21.3, Fiber 1.1, Sugar 19, Protein 2.5

UNDER-THE-SEA SALAD



Under-the-Sea Salad image

Prepare this refreshing Under-the-Sea Salad. Lime gelatin, cream cheese, pears and cinnamon make this Under-the-Sea Salad both pretty and delicious.

Provided by My Food and Family

Categories     Recipes

Time 5h20m

Yield 8 servings

Number Of Ingredients 6

1 can (15-1/2 oz.) pear halves in light syrup, undrained
1 cup boiling water
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 Tbsp. fresh lemon juice
6 oz. (3/4 of 8 oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/8 tsp. ground cinnamon

Steps:

  • Drain pears, reserving 3/4 cup of the syrup. Dice pears; set aside.
  • Stir boiling water into gelatin and salt in medium bowl at least 2 minutes until completely dissolved. Stir in reserved syrup and lemon juice. Pour 1-1/4 cups gelatin mixture into 8x4-inch loaf pan or 4-cup mold sprayed with cooking spray. Refrigerate about 1 hour or until set but not firm (should stick to finger when touched and should mound).
  • Beat remaining gelatin mixture gradually into cream cheese until smooth. Stir in pears and cinnamon. Spoon over clear gelatin in pan.
  • Refrigerate 4 hours or until firm. Unmold. Cut into 8 slices. Store leftover gelatin mold in refrigerator.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

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