Indiana Salad (Jello Layered Salad)

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.

Middle Layer:

1. Beat the softened cream cheese until smooth.
2. Add the thawed Cool Whip to the cream cheese and mix until well combined. Be careful not to overbeat, as the Cool Whip can become runny.
3. Spread this cream cheese and cool-whip mixture over the firm bottom Jello layer.
4. Place the dish back in the refrigerator to chill.

Top Layer:

1. In a large saucepan, combine the sugar and flour.
2. Add the reserved pineapple juice, egg yolks, and a pinch of salt to the saucepan and mix well.
3. Cook the mixture over medium heat, whisking occasionally, until it comes to a full boil and thickens.
4. Set the mixture aside to cool completely.
5. Once cooled, spread the mixture over the cream cheese layer.
6. Cover the dish and refrigerate for several hours before serving.

Can I Halve the Recipe?

This recipe makes a whopping 9x13" pan of jello salad, perfect for feeding a crowd or taking to a potluck dinner. However, 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

• Cucumber Salad
• Seven-Layer Lettuce Salad
• Potato Salad
• Broccoli and Cauliflower Salad
• Creamy Grape Salad