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.
My family loves congealed salads. They always remind me of Thanksgiving and Christmas. I’ve never had one with buttermilk…it’s usually marshmallows, sour cream, or cottage cheese. I will be making this Sunday for our church potluck.
Laura-Athens
I’m from the Midwest and we call this Pink Fluff.
So good in the summer at a picnic. Great site by the way.
I’m from LA (Lower Alabama) and congealed salads are a staple at covered dish events. For some reason, I’ve never made one myself – I think I’ll make this one for Thanksgiving and give my family an unexpected treat. Thanks!
I, too, love your tangents. They recall memories of my own female relatives – Ruby Grace, Pearlie, Esther, Maudie, and so many more. I just love your blog – it’s the first one I check every single day, and I’ve tried so many of your recipes that my ever-widening behind is proof of their deliciosity. Is that a word??? 😀
Aww, girlie!! You have gone and messed up now;)!!! My great aunt Trudie makes this but she calls it Jig’em Jog’em(that’s how it sounds, don’t know about the spelling part). Do you have a recipe for a sweet blackberry cobbler? Aunt Trudie’s is good but just not as sweet as I’ve had of others, that weren’t as good as her’s in other ways. Also, I’ve got a couple recipes for ya to try if you want. One is a mystery pie, the other is a fruit pizza that I’ll guarantee kids will tear it up!! Oh yeah, I got a ‘coney’ hot dog recipe of my Gran’s that my kids love as much as they do your chicken planks;) If you want ’em, I’ll email ’em to ya.
BTW, I love my email subscription!!!
Why don’t you get started on your blog by sending us that cranberry salad that you use at Thanksgiving. Good luck on your venture. Hope I get to enjoy it.
I have a similar recipe for a cranberry salad for Thanksgiving. Lots of fresh fruit, pecans AND Jello, makes for a wonderful garnish on Thanksgiving – AND its really good too. Would you like for me to send you this? 🙂
PS- You’ve inspired me. I am officially working on my own food blog. Can’t wait to get the ball rolling, I think you’ll really identify with some of my Southern Recipes. 🙂
What a lovely story. I didn’t have any grandparents growing up so I love reading about other people’s grandparents.
When I was in pre-kindergarten (about 4 years old) we would have lunch each day served with a dessert. They used to always serve this strawberry flavoured dessert which I remember hating so much. It was not quite ice-cream (not icey and solid like ice-cream) but not quite jelly either, but it was like a soft fluffy creamy jelly. I hated it so much, I never ate it. I really don’t even know what it was, but when I saw this photo it immediately reminded me of that dessert! I wonder if it’s the same thing. It had no pineapple in it, but some other small red fruit pieces. It just looked exactly like what you’ve made. Light red/pink in colour with a bit of white specks in some places.
I wonder if what you are remembering is what they call Junket…a dish of sweetened and flavored curds of milk, often served with fruit. “junkets of apple-flavored cream” Google it – there is actually a product by that name…. I believe it was perceived as being easy to digest.
I think these congealed salad recipes sound way better… and the Cranberry one sounds excellent. When I was little I liked what they call Ambrosia, which is similar but not quite the same.
I’m not originally from the south but I love this too – lol! Sounds AWESOME!