I am originally from Utah. I have heard that Utahans eat more than their share of Jello and Jello salads. I don't believe I ate much Jello growing up, and I don't eat it often now.
I do remember my mom making a Jello salad like this a few times of picnics, but it wasn't a regular occurrence. Before making this salad, I don't believe I had eaten a Jello salad or Jello in over a decade.
I attended a brunch with other people with Utah ties, and I made this salad as a nod to the state. It is good, simple, and for some it is probably nostalgic.
I found this orange Jello salad recipe on allrecipes.com, but my mother's had the same ingredients and flavor. It probably came off of a Jello package or something. I didn't change the ingredients or recipe at all.
The ingredients are 1 11-ounce can drained mandarin oranges, 1 8-ounce can drained crushed pineapple, 1 6-ounce box orange Jello, 16 ounces cottage cheese, and 8 ounces thawed whipped topping.
I mixed the Jello, crushed pineapple and mandarin oranges together. I let these ingredients chill for a bit. I'm not sure why, but this is what the recipe directed.
I added the cottage cheese and whipped topping.
I mixed the ingredients together. I let this chill in the fridge for a few hours to set a little before serving.
This is a simple recipe, but it is delicious. It had a bright, citrus flavor.
The texture was creamy, smooth, and luscious.
It was sweet and scruptious.
These were bits of juicy fruit evenly dispersed through the salad. I could also discern
the cottage cheese.
The salad was light, simple, and tasty. I would make it again.
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