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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.
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4.89 from 9 votes

Lemon Pineapple Jello with Pineapple Whipped Cream Topping

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 271kcal
Author: Amy Nash

Ingredients

Lemon Pineapple Jell-O

  • 1 large box lemon jello
  • 4 cups water
  • 1 cup Marshmallows
  • 1 20 ounce can crushed pineapple drained with juice reserved

Pineapple Whipped Cream Topping

  • Reserved juice from the can of crushed pineapple
  • 1 egg beaten
  • 1 Tablespoon all-purpose flour
  • ¼ cup + 2-3 tablespoons granulated sugar divided
  • 1 ¼ cups heavy whipping cream
  • ½ teaspoon vanilla
  • ½-3/4 cup walnuts chopped (optional)

Instructions

  • 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 ¼ 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.

Nutrition

Calories: 271kcal | Carbohydrates: 28g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 44mg | Sodium: 53mg | Fiber: 2g | Sugar: 23g