Mom’s Molded Salad Supreme is courtesy of our mom Roberta. She may be stepmom but in title only. We don’t use the word ‘step’ in this family for love is all that matters. Now back at it!

We love Mom’s Molded Salad Supreme and now, we finally have the recipe! Thank you, Mom, for sharing this recipe with us as well as our readers!

The history of Mom’s Molded Salad Supreme

This recipe has been in the family for years upon years. The history is vague as is the origins, however, Mom remembers it being a part of every Thanksgiving and Christmas dinner ever since she was a child.

Mom first came to know of this Molded Salad Supreme when her Aunt Barbara moved in just two houses away. She was about ten at the time.

She says, “The recipe was included in a Seattle Sweet Adeline’s Cook Book (the kind used to raise money for organizations where everyone contributes a few recipes and a cook book is put together and sold).”

Mom also adds, “The cousins do not remember the origin but it may have possibly come through their Stearns grandparents. This is questionable because the recipe in the cook book I know came from them was titled Mrs. Sterns’ English Cookies, and I think my aunt would have used the same naming if the salad had come from her.”

She was given this cookbook around 1968 when she was a young bride. She adds that she has been using the Molded Salad Supreme for the last forty years or so.

Does anyone else recognise or remember cookbooks like Seattle Sweet Adeline’s Cook book?

The closest we could find is https://www.amazon.com/Sweet-Adelines-Cookbook-Inc/dp/B00450GQN6 from 1973.

The Morgan Sisters introduction to Mom’s Molded Salad Supreme

We fell in love with this dish years ago during a family get together and have been pining for the recipe ever since!

Come holiday season, it is truly one of the staples of life and we look forward to it every year! Luckily for us, and our readers, we now have the recipe for mom’s Molded Salad Supreme.

What is in Mom’s Molded Salad Supreme?

Don’t let the name fool you. Despite the green color, there is no mold involved!

Sorry, weak joke. Tee hee.

Ok, so this is a basic molded jello recipe that has evaporated milk, mayonnaise, nuts, pineapple, and cottage cheese added to it. And it is the amazing blend of these ingredients that give this recipe such texture and taste.

Now, it may seem like a strange mix of ingredients but trust us, all molds together well. You do not notice the mayonnaise. Indeed, Yvonne hates mayonnaise and she didn’t even know it was an ingredient in the recipe until we were making it!

That didn’t stop her from having a big bowl of it before going to work either!

The cottage cheese adds texture more than anything while the evaporated milk and mayonnaise bind together to give this Molded Salad Supreme yet another layer of texture as well as creaminess.

Tip: If you or someone in your family has a food allergy to nuts, just omit them.

How to make this recipe

There is some plan ahead time for this recipe in that the pineapple and nuts should be partially frozen.

The actual making of this is just like any other jello recipe in that you need to make this dish well ahead of time to ensure that the gelatin is set.

The difference with this Molded Supreme is that you need to add the jello to boiling water BUT then let it partially cool before adding in the other ingredients. See recipe below.

This is an easy recipe to make, and a fun one too! Do plan on a few extra minutes to allow cool down of the gelatin mix prior to adding the mayo and then the rest of ingredients.

Wrap up time and last minute thoughts

Now, Mom has always made this Molded Salad Supreme in a pretty bowl and likewise, we do the same. If you have a festive jello mold, then you can use that as well.

We love the taste and texture of this light yet flavorful addition to our Thanksgiving menu!

It is a diabetic friendly dish as the recipe calls for sugar free jello!

Check out our other desserts such as Reduced Sugar Cranberry Curd Tart and Baked Apple Pie with Stevia

We would love to hear from you!

Love

The Morgan Sisters

Mom’s Molded Salad Supreme

Recipe by Tanya MorganCourse: sidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Fridge time to set

4

hours 

Total time

4

hours 

25

minutes

Mom’s Molded Salad Supreme family recipe is easy to make ahead. The texture and taste of this light yet flavorful sugar free jello salad is wonderful. Diabetic friendly!

Ingredients

• 2 small packages of lime jello sugar-free
  

• 2 cups of boiling water

• 1/2 can crushed pineapple, undrained

• 1/2 cup chopped pecans or walnuts

• 1/2 cup cottage cheese

• 1 cup mayonnaise

• 6 oz canned milk

Directions

• Dissolve gelatin in boiling water
  
  *Let it cool a bit, and add the mayonnaise.
  
  *Let it cool more, but not set.
       –This allows the mayonnaise to blend in evenly.
  
• When the gelatin is cool, add the remaining ingredients.
  
  *Partially freeze the pineapple and pecans before adding to the gelatin to help keep the ingredients in suspension. (If they are added while everything is warm, the pineapple and pecans settle a bit.)
  
• Pour into a mold or into a pretty bowl, and chill until set.
  Unmold onto a serving plate just prior to serving.
  
• Serve with extra pecan pieces, if desired.
• ** For a more “festive look” if molding the salad, add a few maraschino cherries to the bottom of the mold and freeze: then add the thick salad contents and when you unmold, the cherries provide a nice color contrast.
  

Notes

• *Do not be tempted to use low fat mayonnaise or Miracle Whip … it’s icky.
• You can double the recipe so you can use a whole can of the crushed pineapple – what do you do with a left-over half can of pineapple?

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