Lemon Pineapple Jell-O with Pineapple Whipped Cream Topping is a light and refreshing slice of vintage wonderfulness! The deliciously sweet and citrusy stuff can be served as a salad or a dessert and served with or without the chopped walnuts on top.
We keep Easter pretty traditional at our house most years. Ham, some kind of cheesy potatoes, rolls (like my SIL Deborah’s Knotted Orange Sweet Rolls), something green (like Green Beans with Bacon and Pine Nuts or Oven Roasted Asparagus with Garlic, Parmesan, and Lemon), and this Lemon Pineapple Jell-O with Pineapple Whipped Cream Topping.
To me having a lemon pineapple Jell-O with Easter dinner seems traditional since this Jell-O was always served with ham when I was growing up. Now it seems all vintage and I feel all circa 1950’s/1960’s serving it, but gosh I just love it and it’s so good! I’m interested in hearing of your “traditional” Easter menu foods that may not seem as traditional to others in the comments below!
I know it’s weird to call Jell-O a salad and really this is more of just an excuse to eat dessert with your dinner, but that’s how we roll around here. The light, citrusy lemon and pineapple flavors with the creamy pineapple whipped cream topping go so well with the salty-sweet ham and rich, cheesy potatoes. They just NEED to be served together! Besides, then you can have a REAL dessert like Blueberry Sour Cream Custard Pie afterwards and not feel guilt about having multiple desserts.
If you aren’t feeling the chopped walnuts sprinkled over your Jell-O then by all means leave them off. But the texture and flavor of the walnuts is so different and good with this Jell-O! I know it seems weird, but Jell-O is weird stuff so I say go for it and at least give it a try!
If you love Jell-O like I do, you might also be interested in trying my Triple Layer Vintage Christmas Jell-O!
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- 1 large box lemon jello
- 4 cups water
- 1 cup Marshmallows
- 1 20 ounce can crushed pineapple, drained with juice reserved
- Reserved juice from the can of crushed pineapple
- 1 egg, beaten
- 1 tablespoon all-purpose flour
- 1/4 cup + 2-3 tablespoons granulated sugar, divided
- 1 1/4 cups heavy whipping cream
- 1/2 teaspoon vanilla
- 1/2-3/4 cup walnuts, chopped (optional)
Heat 2 cups of water to boiling by microwaving in a large glass bowl for 4-5 minutes. Stir in contents of the Jell-O package until it dissolves. Separate the pineapple juice from the crushed pineapple by draining the juice into a small saucepan and setting aside for later.
Add marshmallows to the hot lemon Jell-O and stir until dissolved, then stir in the crushed pineapple. Stir in 2 additional cups of cold water, and pour into a large rectangular glass dish. Transfer the Jell-O to the fridge and allow to set completely, about 3-4 hours.
While the Jell-O is setting up in the fridge, prepare the pineapple whipped cream topping by whisking the beaten egg, flour, and 1/4 cup sugar with the reserved pineapple juice in a small saucepan and heating over medium-low heat, whisking constantly, until the sauce begins to thicken, about 4 to 6 minutes. Remove from heat and cool completely.
In another bowl, beat the heavy cream with an electric mixer on high speed, gradually adding the additional 2-3 tablespoons of sugar and vanilla, until whipped cream forms and holds its shape when beaters are removed.
Fold the cooled pineapple juice mixture into the whipped cream until combined, then spread over the completely set Jell-O. Sprinkle with the chopped walnuts and refrigerate until ready to serve.
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