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.
This recipe brings back alot of memories for me, when I was younger. When my VaVa (Grandmother in Portuguese) was alive, she made this salad. She called hers, “Ambrosia Salad”. She used pineapple w/juice, cottage cheese, gelatin (strawberry/banana), Cool Whip and fruit cocktail, it was delicious. Sometimes she added flaked coconut and marshmallows or try orange gelatin with mandarin oranges. Hope you all have fun with this recipe, the combinations are endless.
I made this salad for a funeral meal the other day and received rave comments from some who were there. I am so glad to have the recipe and look forward to making it many other times.
Also, I just read your comments about the Operation Christmas Child program and the news that you are going to be involved in it again this year. God bless you in your experiences. I have already begun shopping for items to go in the three boxes I am fixing.
I loved your story of you g-grandmother. I’m a g-grandmother also and this story gives me some ideas to share with my g-grans coming to my house. Their mother has told me no more candy. I wonder what she’ll think of Juicy Fruit gum? Thank you.
well, where to start. i just can’t decide which i like the best; what you call your ‘tangent’, the recipe, or the memories that it stirred in me. i think i’ll just put them all in a box in my mind; one called once apon (i’m a born and bred southerner, we do not say UPon) a time.
i can imagine both my mother and grandmother making this. my mother was a working mom, raising 2 girls on her own and she was a firm believer in having snacks for her girls when we came home.
often, she’d let us choose our favorite flavors, ingredients. mine was this one, but with pecan bits added. being mobilians we had access to plentiful, cheap (read free) pecans. sometimes we would have a more savory version that she served on weekends with lunch. she would use lemon jello and add thin slivers of carrots, celery and ham or bacon bits (this was before ‘bacos’ were invented, so it was fresh crumbled bacon). she made sure to ‘get vegetables in us’ every chance she got. (who knew something as yummy as carrot cake had VEGETABLES in it?). it was so good with hamburgers and homemade french fries! and we thought we were eating desert! lol
i can’t wait for your next post. it’s the first thing i look for when i turn on my computer and i’m never disappointed. God bless you and keep up the wonderful work!
OK, this recipe is getting made for our church picnic this Sunday! Any suggestions on servings, does it matter how long it stays in the frig (can I make it Sat night?). How about doubling the recipe – any issues?
OMG!! Christy, I have been looking for this recipe for years!! My Granny used to make this when we were kids!! Yummo!! Thanks so much!! I am so thrilled to have this recipe!!!
I am so glad you found it too Barbara!!! I hope you enjoy it!
Oh my goodness! This is “evil good!” I can eat the whole thing by myself – but I promise to share with my family. This time…but I’m not making any guarantees for the next time I make it.