Sawdust Salad

Sawdust salad is one of those vintage layered jello creations that potluck tables of the 1960s and 70s lived for, named for the grated cheese sprinkled on top that looks just like sawdust. The first layer is a bright lemon-orange jello base studded with crushed pineapple and sliced banana, which sets in the fridge into a fruity, jewel-toned bottom. The middle layer is a from-scratch cooked pineapple custard made with eggs, flour, sugar, and reserved pineapple juice, cooked until properly thick before cooling and spreading. That custard is the secret weapon, it adds real richness and prevents this from being just another jello mold. The top crown is whipped topping folded with cream cheese, which gives it body and a faint tang that balances all the sweetness underneath. Plan to assemble it in stages, the bottom needs to harden completely before the warm custard goes on, and the whole thing benefits from a long chill before slicing.

Kitchen Tips

• Dissolve the jello in the full 2 cups of hot water as the directions say, undersolving leaves grainy gelatin specks in the bottom layer.
• Toss the banana slices in a little lemon or pineapple juice before adding to the jello, otherwise they brown fast.
• Cook the custard layer in a heavy saucepan over medium-low heat, whisking constantly, eggs scramble in seconds if the heat is too high.
• Let the cooked custard cool to barely warm before spreading, hot custard will melt the jello layer underneath.

Variations

• Swap the bananas for mandarin orange segments for a brighter, more orchard-fresh fruit profile.
• Use lime jello for both layers instead of lemon-orange for a more tart, green version.
• Skip the grated cheese topping if it feels too retro, and dust with toasted coconut instead.