Indiana Layered Jello Salad With Cream Cheese
I have no idea why this jello-layered salad is called Indiana Salad (maybe the recipe came from Indiana??). However, despite not knowing where its name came from, Indiana Summer Salad is a delightful three-layered jello salad that I grew up with. And even though I love all kinds of jello salad, this one was definitely a favorite.
It begins with a layer of lime jello and pineapples, followed by cream cheese filling, and is topped with a creamy cooked pineapple juice dressing.
Jello salads were always served as side dishes in our Amish community. However, Indiana Salad can also be served as a light and refreshing dessert.
Ingredients
Bottom Layer (Jello):
- Boiling water is the base for dissolving the lime Jello.
- Lime Jello adds flavor and color and sets the bottom layer of the salad.
- Crushed pineapples provide sweetness and texture, adding a fruity element.
Middle Layer (Cream Cheese Mixture):
- Cream cheese adds creaminess and richness to the salad.
- Cool Whip provides lightness and fluffiness to the middle layer, giving the salad a smooth texture. (Several of my Amish recipes asked for whipped topping mix. It's a powder that gets whipped with water, sometimes found at Amish bulk food stores. Only one of the recipes used Cool Whip. It asked for a 16-ounce container, but I feel it would also be great with only an 8-ounce container.)
Top Layer (Cooked Dressing):
- Sugar adds sweetness to the cooked dressing, balancing the tartness from the lime Jello and pineapple.
- All-purpose flour helps thicken the cooked dressing.
- Pineapple juice adds pineapple flavor and liquid.
- Egg yolks contribute richness and help thicken the cooked dressing.
- Salt enhances the flavor.
Together, these ingredients create an old-fashioned layered jello salad with a refreshing lime flavor, a creamy middle layer, and a sweet and tangy cooked dressing on top.
This recipe makes a whopping 9x13" pan of jello salad, perfect for feeding a crowd or taking to a potluck dinner. The recipe can easily be halved and put into a 9" square pan if you don't want a large pan. (You can still use two egg yolks when splitting the recipe in half.)
Amish Jello Salad
It's been many years since I've been a part of the Amish and Mennonite communities. But years ago, jello salads were served at almost every gathering. We always had an array of different dishes, and jello salad was the perfect addition to any meal.
This recipe for layered Indiana Salad was popular and is still found in many Amish cookbooks. I also have a recipe for Yum Yum Jello Salad, Dreamsicle Grape Jello Salad, and Layered Ribbon Christmas Salad.
All of these Amish jello salads are so yummy and can easily be served as a light dessert instead of salad.
More Amish Salad Recipes
Even though jello salads may be more or less a thing of the past, I hope you enjoy them as much as I do. (I don't make them often, but sure enjoy them when I do. 🙂 ) If you try this Indiana salad recipe, I'd love it if you left a comment and star rating below. Thank you!
Indiana Salad Recipe (Jello Layered Salad)
Ingredients
Bottom Layer:
- 3 3/4 cups boiling water
- 2 (3 ounce) pkgs. lime Jello
- 1 (20 ounce) can crushed pineapples (well-drained)
Middle Layer:
- 1 (8 ounce) pkg. cream cheese (softened)
- 1 (16 ounce) tub Cool Whip (thawed)
Top Layer:
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 1/2 cups pineapple juice (can use the drained pineapple juice and add water to make 1 1/2 c.)
- 3 large egg yolks
- pinch of salt
Instructions
Bottom Layer:
- Bring water to boiling. Add the gelatin and stir to dissolve. Set the jello aside to cool.2 (3 ounce) pkgs. lime Jello, 3 3/4 cups boiling water
- Drain the pineapples and save the juice for the topping. Once the jello starts to jel, add the drained pineapple, and pour the mixture into a 9x13" dish.1 (20 ounce) can crushed pineapples (well-drained)
- Refrigerate until firm.
Middle Layer:
- Beat the softened cream cheese until smooth. Add the Cool Whip and mix to combine. (Cool Whip will get runny if beaten too long.)1 (8 ounce) pkg. cream cheese (softened), 1 (16 ounce) tub Cool Whip (thawed)
- Spread this over the firm jello and chill.
Top layer:
- In a large saucepan, mix the sugar and flour.1 cup sugar, 3 tablespoons all-purpose flour
- Add the juice, yolks, and salt and mix well. Whisk occasionally and bring the mixture to a full boil.1 1/2 cups pineapple juice, 3 large egg yolks, pinch of salt
- Set aside to cool.
- Spread the cold mixture over the top of the cream cheese layer. Cover and refrigerate for several hours before serving.
- Keep refrigerated.
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