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Gelatin Delight Salad

Gelatin Delight Salad
TODAY's Dylan Dreyer loves her family's Gelatin Delight Salad that is made with lime gelatin, various fruits and cream cheese.Nathan Congleton / TODAY

Chef notes

The name sounds like something out of the 1960s, and it probably was, but boy was it delicious! We always had this as a side dish to our savory meal. It tastes more like a dessert and I think that's why us kids loved it so much. You could be sure no matter where we celebrated Christmas; my mom brought the Jell-O mold!

Technique tip: Spray the mold lightly with non-stick cooking spray to make un-molding easy.

Swap option: You can also skip putting the gelatin and fruit in a mold and just mix everything and put in a bowl!


  • 1 6-ounce package lime gelatin
  • 2 cups boiling water
  • 1 10-ounce can crushed pineapple
  • 1 5-ounce can evaporated milk
  • 1 8-ounce package regular cream cheese
  • 1 7½-ounce jar marshmallow fluff
  • 1 pint heavy cream, whipped
  • Mandarin orange segments
  • Maraschino cherries
  • Pineapple cubes



Dissolve gelatin in boiling water. Stir well to fully dissolve the gelatin.


Pour a small amount in the bottom of an 8-cup mold. Let set in refrigerator until thick enough to arrange designs in it. Place the orange segments, cherries and pineapple cubes on top. Return to the refrigerator.


To remaining gelatin, add cream cheese and marshmallow fluff. Beat until smooth. Add the evaporated milk and crushed pineapple and stir to combine well. Refrigerate.


Once the first layer of gelatin has set to hold the fruit design and the remaining mixture has cooled, whip the cream and fold it into cheese mixture.


Gently place the cheese mixture on top of the first layer of gelatin. Chill at least 6 hours before serving.