Strawberry Buttermilk Salad!

This "Strawberry Buttermilk Salad" is so simple, but so yummy!  It's not overly sweet like some salads like this can be and it has a nice little tanginess that makes it good as a side with your meal or as a dessert. 

 If you don't think you care for buttermilk, don't worry, it won't be evident in the taste.  This is a great congealed salad for the holidays.  

 Here is what you will need:

1 (20 oz.) can of crushed pineapple

1 (6 oz.) box of strawberry jello

2 cups of buttermilk

1 (8 oz.) container of frozen whipped topping, thawed

1 cup chopped pecans or walnuts

Place the crush pineapple in a sauce pan and bring it to a boil.  Do not drain the pineapple.  Add the jello and stir until dissolved.  Pour mixture into a mixing bowl and add the buttermilk.  

Allow to cool on the counter for about 15 to 20 minutes. 

Stir in the whipped topping and the chopped nuts until blended.  Pour into a pretty salad bowl or casserole dish.  Refrigerate for 3-4 hours or overnight until it is set up.

You can decorate the top with some fresh strawberries before serving and it makes it pretty!

You can also change the flavor of the jello to suit your taste or the occasion!





Watergate Salad!

This is definitely one of those "oldie but goody" recipes.  Watergate Salad was all the rage back in the late 1970's and on into the eighties.    It seemed any church potluck, family reunion, or after funeral spread would always have a Watergate Salad.  

 I have researched and looked all over to find out where this salad got it's name.  One can surmise it had something to do with the political scandal, but there is actually no proof that it does.   From all accounts I have read, no one really knows where the salad, and  there was also a cake, got the name. 

What is known is that the pistachio pudding was marketed by the Kraft company in 1975 and the Watergate Salad and the Watergate Cake followed shortly thereafter.   

Wherever it evolved from, it is always a hit with those who enjoy these creamy, fruity concoctions.  My husband loves this salad, which is really a light dessert.  To be honest, I haven't made this in years, so he was happy to see it re-emerge.  

 It is just the perfect salad for Easter or in this case St. Patrick's Day with it's pretty pastel green color.  This is the original Watergate Salad recipe also.  I wasn't really sure, but Mama looked hers up in an old cookbook from the seventies time period.   Here is what you will need:

1 (20 oz.) can crushed pineapple, with the juice (don't drain)

1 (3.5 oz.) box instant pistachio pudding

8 oz. frozen whipped topping

1 cup nuts, chopped

1 cup miniature marshmallows

Mix the pineapple with it's juice with the dry pudding until well blended.  Mix in the whipped topping.  Fold in the nuts and marshmallows. 



                            Pour into a pretty glass bowl, cover and chill for at least 2 hours.

Watergate Salad!







Strawberry Pretzel Salad!

Pretzel Salad is an old southern favorite that you used to find at a lot of holiday meals or church potlucks.  I think we have forgotten about this yummy recipe a little in recent years though.  Maybe it's just in my family that we don't make it as much anymore.  I am not really sure why though, because most everyone loves it.

 It's actually not a salad, but more like a dessert that goes really well with the other holiday selections.  This recipe can also be lightened up quite a bit without sacrificing much of the flavor at all by using light cream cheese, light whipped topping and sugar free Jello..

Here is what you will need for this Pretzel Salad:

1 stick butter, melted
2 cups crushed pretzels
1 cup chopped pecans
3 Tbs. sugar
1 cup powdered sugar
1  8oz. pkg cream cheese, softened
1  8oz. frozen whipped cream
1 16 oz. box frozen strawberries
1 large strawberry flavored jello
2 cups boiling water
1 1/2 cups cold water

Spray a 9"x13" baking dish with nonstick spray.   Mix together butter, crushed pretzels, 3 Tbs. sugar and chopped pecans.  Press into the bottom of the baking dish and bake for 10 minutes at 350 degrees.   Let cool.

Beat cream cheese and powdered sugar together and then beat in frozen whipped topping. 
Spread over the cooled crust.   Place in the refrigerator for 30 minutes.

Dissolve Jello in 2 cups bowling water,  add 1 1/2 cups of cold water and the strawberries.  Stir until it starts to slightly thicken.   Pour over the  cream cheese layer, cover and refrigerate for several hours or overnight until Jello sets completely. 

Serve cut in squares with a dollop of whipped cream on each piece. 







Creamy Dreamy Orange Salad!

This "Creamy Dreamy Orange Salad" is the perfect summer gelatin salad!  It's cool and creamy and has a refreshing citrusy orange taste!   It also is really simple to make!  Here is what you will need for this salad:

1 pkg. (6 oz.) orange flavored gelatin

2 cups boiling water

1 (8 oz.) pkg. cream cheese, softened

1 (14 oz.) can of sweetened condensed milk

1 (8 oz.) carton frozen whipped topping, thawed

Orange slices, whipped cream and maraschino cherries for garnish

Dissolve the gelatin in boiling water.  In a separate bowl beat cream cheese until light and fluffy.  Gradually blend in the hot gelatin mixture and beat on low speed until smooth.   Stir in the milk and then fold in the whipped topping. 

Pour into a glass serving bowl and chill for 4 hours or until firm.  Garnish as desired!

Or garnish each serving with whipped cream!  This is so good to be so simple!