When I was a child, this jello salad dish was a regular on the table for Sunday dinner. The other regular was the same except for the flavor of the jello. Mama used strawberry and pineapple jello with diced apples.
The key to making this jello salad turn out right is to keep stirring it until the apples settle to the bottom and all around instead of just floating on the top.
You can use regular jello or sugar free. For a quick set, you can use ice instead of the cup of cold water. I usually put the jello into the refrigerator until it begins to set, then add my diced apples. It will set faster this way.
To make this jello salad, simply make the jello according to package directions. When the jello is partially set, add one cup of finely diced apples per 2 cups of water recipe. Keep stirring until it is setting well, then refrigerate until ready to serve.
- 1 box small jello - any flavor; regular jello or sugar-free
- 1 cup boiling water
- 1 cup cold water or 8 ice cubes
- 1 cup finely diced apples
- Dissolve jello in boiling water
- Add cold water OR ice cubes
- Stir thoroughly
- Refrigerate, stirring occasionally, until jello begins to set
- Peel and dice apple finely
- When jello is just beginning to set, add the diced apples
- Continue to allow jello to set, stirring occasionally
- When apples are settled into the jello and not just floating on the top, stir once more
- Refrigerate until ready to serve.