Utah's Famous Green Jell-O Salad
SERVES 12
Jell-O has been a potluck and church supper staple for decades. (The people of Utah, incidentally, along with those of some Midwestern states, have traditionally been among the nation's top consumers of the product.) This recipe is an adaptation of one that appears in The Essential Mormon Cookbook: Green Jell-O, Funeral Potatoes, and Other Secret Combinations.
1⁄2 cup sugar
1 6-oz. package lime Jell-O
2 tbsp. fresh lemon juice
1 8-oz. can crushed pineapple with its juice
2 cups heavy cream
1. Put sugar, Jell-O, and 1 cup boiling water into a medium bowl and stir until Jello-O is dissolved, 2–3 minutes. Add lemon juice and crushed pineapple with its juice. Stir well and refrigerate until the mixture has a syrupy consistency, 45–50 minutes.
2. Whip heavy cream until stiff peaks form, then gently fold the cream into the Jell-O mixture. Transfer the mixture to a 9" × 13" pan, smooth the top with a spatula, and refrigerate until firm. Serve chilled.
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