I can’t believe this recipe has been sitting on my hard drive for so long!  Two years ago I was required to “healthify” a recipe for a class.  Since most of our family recipes are already altered, healthier versions of mainstream counterparts, I asked some friends what they would like to see remade, and this strawberry Jell-O salad was one of the requests.  I opted to make it gluten-free while I was updating it to use real food ingredients.

The “before” recipe is this Strawberry Pretzel Jell-O Salad from Cooks.com.  A lengthier version with photos is shown below the quick, printable version of the recipe.

Strawberry Gelatin Salad

Strawberry Gelatin Salad

Rachel Ramey

Print Recipe Pin Recipe

Course Dessert

Cuisine Gluten-Free

Ingredients

  

Layer 1:

• 2 c. almond meal
• 1/2 c. melted butter
• 3 Tbsp. date sugar
• 1/4-1/2 tsp. salt if there isn’t salt in the almond meal; depends on how salty you want it.

Layer 2:

• 1-1/2 c. whipping cream
• 32-36 drops vanilla stevia
• 8 oz. cream cheese softened

Layer 3:

• 1 envelope or 1 Tbsp. unflavored gelatin
• 2 c. strawberry juice boiling*
• 2 10 oz. pkgs. frozen strawberries, partially thawed

Instructions

 

Layer 1:

• Mix first four ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely.

Layer 2:

• Whip the cream cheese in a small bowl until soft and creamy. In a larger bowl whip the cream until it forms soft peaks that collapse. Scrape in the cream cheese and continue whipping on high speed until it forms stiff peaks. Beat in the stevia/sugar. Spread over the crust and return to the refrigerator until the gelatin is ready.

Layer 3:

• Mix juice and gelatin until the gelatin is dissolved. Add strawberries. Stir together, then refrigerate for 5-10 minutes, ‘til thickened, but not set. Pour over cheese mixture. Chill.

Notes

*If you want a stronger flavor, you can start with more and boil off some of the water first, to condense it; however, be aware that this will increase the total sugar content of the recipe.

Layer 1:

Mix the first four ingredients.

Press into the bottom of a 9″x13″ pan.

Bake at 350 degrees (metal pan) or 325 degrees (glass pan) for 8 minutes.

Let cool completely.

Layer 2:

Meanwhile, whip the cream cheese in a small bowl until soft and creamy.

In a larger bowl whip the cream until it forms soft peaks that collapse.

Scrape in the cream cheese and continue whipping on high speed until it forms stiff peaks. Beat in the stevia/sugar. Spread over the crust and return to the refrigerator until the gelatin is ready.

Layer 3:

Mix juice and gelatin until the gelatin is dissolved.

Add strawberries.

Stir together,

then refrigerate for 5-10 minutes, ‘til thickened, but not set.

Pour over cheese mixture. Chill.

*If you want a stronger flavor, you can start with more and boil off some of the water first, to condense it; however, be aware that this will increase the total sugar content of the recipe.