Lemon Snow Jello

This is a vintage Jello salad that belongs at a church potluck or holiday buffet. Lemon Jello, cream cheese, crushed pineapple, and whipped evaporated milk all come together into a fluffy, mousse-like dessert that’s somewhere between a gelatin mold and a no-bake cheesecake.

The base gets cooked on the stovetop: pineapple, cream cheese, sugar, baby food (used as a smooth fruit puree to add body), and lemon Jello all get blended in a saucepan and brought to a boil. This dissolves the gelatin completely and melts the cream cheese into the mixture. Cool it fully before the next step or you’ll deflate the whipped milk.

Whipping the evaporated milk is the move that makes this “snow." Chill the can thoroughly (at least overnight in the fridge, or 30 minutes in the freezer), then whip it to soft peaks like you would heavy cream. Fold it into the cooled Jello mixture gently to keep all that airiness intact. The result is light, airy, and creamy all at once.

Kitchen Tips

• The evaporated milk must be ice cold to whip properly. Warm milk won’t hold air
• Cool the Jello mixture to room temperature before folding in the whipped milk. Hot mixture will melt the foam
• Use a large can of crushed pineapple (20 oz). Don’t drain it. The juice adds flavor and helps the Jello set
• Refrigerate in the mold for at least 4 hours or overnight for a firm set

Variations

• Use lime or strawberry Jello instead of lemon for a different color and flavor
• Swap chopped pecans for the nut topping for a Southern touch
• Add mini marshmallows folded in with the whipped milk for extra sweetness and texture