Studies done by Woman's Day, California State University at Long Beach and the University of Arizona in the early 1970s found that 43 percent of the respondents served molded Jell-O salads at Thanksgiving -- a larger percentage than served wine. Although these recipes were considered either a side dish or a “salad,” they could also be served as a dessert, as in this truly horrendous offering from the Dole Co. However, it is an excellent example of mid-20th century culinary butchery.
- 1 envelope gelatin
- 3 tablespoons cold water
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 4 ounces bittersweet chocolate, finely chopped
- 3/4 cup chopped walnuts
- 3/4 cup chopped dates
- 1/4 cup chopped candied citron
- 6 slices pineapple
- Red and green candied cherries for garnish
- Whipped cream for garnish
- Makes 6 servings
- Sprinkle gelatin over water in small bowl and let sit for 5 minutes.
- In small saucepan, combine milk and sugar together, and cook over medium-low heat until sugar has dissolved and mixture begins to simmer.
- Place chocolate into medium bowl, and pour hot milk over top; whisk until chocolate has melted and mixture is smooth.
- Add gelatin and whisk until dissolved. Chill until mixture just begins to thicken, about 30 minutes, stirring occasionally.
- Add walnuts, dates and citron and fold until well combined. Divide mixture evenly between 6 ramekins and chill until completely set, at least 3 hours.
- On serving platter or individual plates, arrange pineapple rings and unmold one pudding onto each; garnish with whipped cream and decorate the base with cherries.