Molded and Frozen Salads

Cool Treats

Frozen Divinity Salad
Frozen Divinity Salad. Linda Larsen

Molded gelatin salads have an undeservedly bad reputation. As leftovers from the 1950s and 60s, we all have memories of a shivering, wobbly salad containing strange ingredient combinations like tuna and grapes. (One of my favorite food songs is titled Lime Jello, Marshmallow, Cottage Cheese Surprise.)

But molded and frozen salads, while retro, can be wonderful. You can substitute unflavored gelatin and fruit juices for brightly colored commercial gelatin products, add fresh fruits (not pineapple or papaya!) or vegetables, and have an instant cool breakfast, lunch, dessert, or snack stored in your fridge.

Tips and Tricks for Making Molded Salads

  • Make sure to soften unflavored gelatin in a bit of cold water, then pour boiling hot water over it and stir until you can't see any gelatin particles at all. Powdered flavored gelatin is dissolved by just pouring boiling water over it and stirring for 3-4 minutes. Don't try to rush this process; the gelatin particles must totally disappear for best results. Scoop up a bit of the mixture in your spoon and examine it closely. If you don't see any particles, you're set. If you're lucky enough to find sheet gelatin, you'll have an easier time since that product dissolves immediately after being softened in cold water.
  • Don't use fresh or frozen pineapple, figs, kiwi, guava, or papaya in your molded salads. They contain an enzyme that will dissolve the gelatin protein molecules and your salad will never set.
  • Rinse the salad mold with a bit of cold water before adding the gelatin mixture. You can oil the mold before use, but I don't like the flavor and texture of oil on a molded salad. To unmold the salad, place the mold upside down on a serving plate that has been sprinkled with some cold water. Then dip a kitchen towel in very warm water, wring it out, and place on the outside of the mold. After a few seconds, remove the towel and gently shake the mold. The salad should slip right out. You can repeat this process if the salad doesn't remove easily. Sometimes loosening the edges of the salad from the mold with the tip of a knife helps get air between the mold and the salad and makes unmolding easier.
  • If you fear trying to unmold a magnificent crenelated 6 or 8 cup salad, just get out those little Pyrex cups left over from when your kids were babies and make individual servings. Your kids will love these individual mini salads.

I'm including frozen salads in this article because my goal is to offer you a selection that you just pull out of the fridge or freezer, cut into squares or scoop into an ice cream dish, and eat.

Enjoy the last hot days of July with some cool molded and frozen salads.

Molded and Frozen Salads

  • Orange Cream Salad
    This salad is wonderful for breakfast eaten with a bakery muffin or bagel. As a bonus, you'll get more than 100% of your daily Vitamin C requirement with just one serving!
  • Heavenly Cheese Mold
    This creamy, smooth, sweet and savory salad is a real hit with kids.
  • Honeydew Salad Wedges
    This beautiful salad is so good for you and so fun to make.
  • Divinity Frozen Fruit Salad
    I have never seen this fabulous recipe on the internet or in cookbooks. My sisters and I always requested this salad on our birthdays. It's smooth, sweet, creamy, chewy, and just wonderful. Try it!
  • Frosty Fresh Fruit Salad
    Buttermilk is the secret ingredients in this cool, creamy, and sweet salad. Use any fresh fruit that is ripe and luscious in this easy recipe.
  • Carrot Pineapple Salad
    I love this salad, traditionally served at Thanksgiving in my house, topped with a drop of low fat mayonnaise. The combination of savory mayonnaise and sweet salad is fabulous.
  • Stuffed Peaches
    Canned peaches are filled with a seasoned cream cheese ball, then the whole thing is set into a tender lemon gelatin. This recipe is superb.
  • Molded Cucumber Salad
    I love that simple cucumber salad made with dill and sour cream. This molded version is a bit more sophisticated and just as delicious.
  • Sour Cream Cherry Fruit Salad Mold
    Dinah Shore, in her fabulous cookbook Someone's In the Kitchen with Dinah calls this Sour Cream Cheese Fruit Salad Mold. This is my family's variation, and it's known as Dinah Shore Salad. Period.
  • Apricot Bavarian
    Canned apricots, apricot gelatin, and sour cream combine to form a suave and creamy cool gelatin salad that's perfect for breakfast.
  • Frozen Banana Salad
    This super easy frozen concoction tastes like a frozen popsicle - except better.
  • Molded Gazpacho
    Cold gazpacho soup makes a fabulous summer meal. This salad is just gazpacho in a new form. Top it with a bit of sour cream and salsa for a great summer lunch.