Buttermilk Congealed Salad
This buttermilk congealed salad is the definition of a Southern delicacy. The fruity-flavored Jello salad is so refreshing to dive into on a hot summer’s day.
You might be wondering what exactly is congealed salad? Often called Jello salad, it’s a retro Southern treat that became popular in the 1930s when food was scarce and gelatin was cheap. Door-to-door salesmen carried a wide array of it and my grandmothers used to delight in purchasing a multitude of what was likely the only convenience food they could afford. The side dish is made with flavored gelatin, such as Jello, which is combined with fruit, vegetables, and/or nuts. Some options include cream cheese and sour cream rather than buttermilk, chopped walnuts or pecans for an extra crunch, and celery or carrot for a refreshing alternative. People usually serve it in a molded shape but scooping it in an ice cream dish is just fine too!
Now, my version of congealed salad includes buttermilk, strawberry gelatin, and crushed pineapple. The combination of the tropical pineapple with the salad’s creamy and crunchy texture is divine. Congealed salad is very popular in the South, and in particular around the holidays, so I highly recommend giving it a go. You can also use whatever gelatin is your favorite, whether that’s peach, orange, cherry, lime, or strawberry like me. If you’re going for a Christmas theme, I highly recommend using strawberry, cherry, or lime jello.
Recipe Ingredients
- Buttermilk
- Two small boxes of gelatin (I use sugar-free gelatin, but you can use whatever you prefer).
- Whipped topping (I use Cool Whip)
- Can of crushed pineapple (about 20 ounces)
How To Make Buttermilk Congealed Salad
Mix well. Remove gelatin mixture from heat.
Until it looks like this! Now refrigerate to your desired texture (I recommend at least four hours or overnight) and then serve!
You can also opt to add some on top, if you like.
Storage
This congealed salad can be stored, covered, in the fridge for up to five days.
Recipe Notes
If you want to go the traditional route and use a mold or bundt pan, first spray the mold with nonstick cooking spray before adding the ingredients. Then to remove the buttermilk salad from the mold, I recommend placing it in a shallow pan filled with hot water. Take a sharp knife and carefully separate the salad from the mold around the edges. Then after a couple of minutes, turn the mold upside down and deposit the salad onto a serving plate. If it doesn’t come out, repeat this process.
Recipe FAQs
Can you freeze congealed salads?
No, it’s best not to freeze this buttermilk salad. Because it contains gelatin, it won’t freeze properly. Fortunately, it lasts up to five days in the fridge.
Can you make this congealed salad ahead of time?
Yes, it’s best to refrigerate the buttermilk salad overnight, so making it one or two days in advance is actually recommended.
Is congealed salad the same as gelatin salad or Jello salad?
Yes, all of these salads refer to the same dish.
Ingredients
- 1 can crushed pineapple 20 ounces
- 2 cups buttermilk
- 8 ounces whipped topping
- 2 small boxes of gelatin your flavor choice
Instructions
- Heat pineapple in juice and bring to a boil.1 can crushed pineapple
- Add jello and mix well.2 small boxes of gelatin
- Remove from heat and add buttermilk, stir. Allow to cool for 20 to 30 minutes.2 cups buttermilk
- Stir in whipped topping.8 ounces whipped topping
- Refrigerate to your desired texture.
I LOVE congealed salad! I have never seen the buttermilk and whipped topping version. Cream cheese was used instead, and in addition to the pineapple mama added fresh shredded carrots. I suppose mine is the SC version. I loved it as a kid, and my kids love it too!
I make this every year with peach jello and it is so good! I usually use sugar free (Great Value brand) but it is getting hard to find that.
That sounds delicious!
A note for any of you tempted to get “fancy” with this: if you try to use fresh pineapple to replace the crushed fruit the recipe calls for, you’re going to end up with a sloppy mess. The enzymes in fresh pineapple will prevent the gelatin from congealing, and you’ll have to tell everyone it’s a chilled dessert soup!
Love this stuff,but the version my mom always made added pecans/walnuts and sweetened coconut flakes.
Great additions!!
I always loved it when my Nannie Stone would fix blueberry congealed salad. It had a cream cheese topping sprinkled with chopped pecans.
Delicious!!
I made this and, when I removed the pineapple jello mixture from the heat and added the buttermilk, it curdled! The buttermilk. Should the recipe have said to cool the jello and pineapple BEFORE adding the buttermilk instead of after?
You should definitely let the jello cool to room temp before adding buttermilk. I would also say that before you add the whipped cream let the mixture cool in the fridge until its partially set… Then, add the whipped cream.
Oh Wow!! Thank you for putting this recipe up..I was just surfing through the site salavating and came across this..My Momma use to make this when I was young and I loved it… I didn’t know or forgot the name of it..because when you’re a kid you don’t care you just want to eat it if it’s good..lol
It’s a little late to make it to the grocery store but I will be making this soon… Thank you and I will report back with the results…oh yes I will.. lol
I hate when someone says they will report back on a recipe and then poof you never see or hear from them again…lol
LOL, I am glad you found it too Doug!! I can’t wait to hear back and see if tastes like you remember!!