Lemon Jell-O Salad mold on dark plate with parsley and pineapple garnishes and a jelly mold in the background.
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4.5 from 2 votes

Lemon Jell-O Salad

This is one of the many Jell-O-based salads that graced the tables of the 50s and 60s.
Prep Time15 mins
Total Time15 mins
Course: Fall, Salads, Spring, Summer, Winter
Cuisine: American
Servings: 10 slices
Calories: 248kcal


  • 1 (3 ounce) package lemon Jell-O
  • 1 (20 ounce) can crushed pineapple, drained juice reserved
  • 1 cup diced celery
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup chopped walnuts
  • 1 cup heavy cream
  • parsley or lettuce for garnish
  • walnut meats for garnish
  • pineapple chunks for garnish


  • Place the Jell-O in a heat-proof mixing bowl.
  • In a medium saucepan, add reserved pineapple juice and bring to a boil.
  • Add heated juice to Jell-O, stir until completely dissolved, about 2 minutes. Allow mixture to cool but not set.
  • With a stand mixer or hand mixer on low speed, beat the cream cheese until creamy and whipped.
  • Add the cream and mix until combined.
  • Stir in the nuts, celery and drained pineapple.
  • Add the Jell-O to the cream cheese mixture and blend until combined.
  • Pour into a 6 cup mold and chill until firm.
  • Unmold on serving plate and garnish with parsley or lettuce, walnuts, and pineapple chunks.


Serving: 1g | Calories: 248kcal | Carbohydrates: 12.7g | Protein: 3.7g | Fat: 21.5g | Saturated Fat: 8.5g | Cholesterol: 41mg | Sodium: 191mg | Fiber: 1.5g | Sugar: 9.9g