It’s been a few decades since desserts like these saw their heyday, but that doesn’t mean we don’t still get a hankering for them every once in a while. While they may not be as popular as they once were, time hasn’t taken away any of their deliciousness, after all. Each one hits such a perfect balance of sweet, salty, and creamy notes that you’ll fall in love with them whether you’re a fan of that jello jiggle or not. Give them a try!
Pineapple Spectacular Pie
Pineapple spectacular pie is a knockout recipe from at least 40-50 years ago and let us tell you, they were really onto something! With a graham cracker crust – that you can make or buy, your choice – tangy cream cheese filling that isn’t overly sweet, and then a bright, lemony pineapple, jewel-toned top layer…this pie truly is spectacular. Get the recipe here!
Strawberry Pretzel Jello Salad
Pretzel jello salad is a bit of an homage to those iconic (and often bizarre) 1960s recipes involving various types of gelatin. For this ‘salad’ we used strawberry jello and fresh strawberries, a thick layer of sweet cream cheese, and a pretzel crust, for just a little salty crunch that pairs perfectly with the creamy and fruity layers above. Click here for the recipe!
Peach Pretzel Jello Salad
Not only does this dish look amazing – hello, gem-like, fruit jello layer – but it’s also insanely yummy. The pretzel crust still has the perfect touch of saltiness, but the cinnamon adds an unexpected flavor that balances everything out. Add to that a smooth, sweetened cream cheese layer, and the refreshing fruit top layer. Get the recipe here!
Cranberry Pineapple Pecan Jello Salad
You’ve already seen the strawberry and peach versions, but now we’ve got a cranberry pineapple version of our very favorite jello salad. We used pretzels and a sprinkling of brown sugar as the base of our crust before, but not this time; instead, we used spiced, chopped-up pecans to create a sweet, nutty crust for our addictively delicious cream cheese filling and cranberry pineapple jello top layer. This stuff, you guys. It’s so, so good. Click here for the recipe!SKM: below-content placeholder