18 Refreshing Congealed Salad Recipes Perfect for Summer

Summer calls for dishes that are as cool and vibrant as the season itself—enter congealed salads! These retro-chic jiggly wonders are making a comeback, offering a refreshing twist on potluck classics and backyard BBQ spreads. Whether you crave fruity, creamy, or tangy flavors, we’ve rounded up 18 easy, crowd-pleasing recipes that’ll beat the heat. Get ready to chill (literally) with these delightful throwback treats!

Cranberry Orange Congealed Salad

This retro-inspired salad is a sweet-tart showstopper, with vibrant cranberries and citrus brightening up every creamy, jiggly bite.

Ingredients

• 1 (6 oz) package cranberry-flavored gelatin
• 2 cups boiling water
• 1 (14 oz) can whole-berry cranberry sauce
• 1 (11 oz) can mandarin oranges, drained
• 1/2 cup chopped pecans
• 1/2 cup sour cream

Instructions

1. In a large bowl, dissolve the gelatin in boiling water, stirring for 2 minutes until fully combined.
2. Stir in the cranberry sauce until smooth, then refrigerate for 45 minutes until slightly thickened (it should coat the back of a spoon).
3. Gently fold in the mandarin oranges and pecans until evenly distributed.
4. Pour half the mixture into a 9×9-inch dish and refrigerate for 15 minutes to set. Spread the sour cream evenly over the first layer, then carefully top with the remaining gelatin mixture.
5. Chill for at least 4 hours, or until fully firm. Slice into squares before serving.

The creamy middle layer balances the tangy fruit, making this a nostalgic yet surprisingly sophisticated potluck standout.

Tip: For cleaner slices, dip your knife in warm water before cutting each portion.

Lime Jello Pretzel Salad

This retro Lime Jello Pretzel Salad is the perfect sweet-and-salty crowd-pleaser, with a buttery pretzel crust, creamy filling, and tangy lime topping.

• 2 cups crushed pretzel sticks
• 3/4 cup unsalted butter, melted
• 3 tbsp granulated sugar
• 8 oz cream cheese, softened
• 1 cup granulated sugar
• 8 oz whipped topping (like Cool Whip), thawed
• 2 (3 oz) packages lime Jell-O
• 2 cups boiling water
• 1 (20 oz) can crushed pineapple, drained

1. Make the crust: Preheat oven to 350°F. Mix crushed pretzels, melted butter, and 3 tbsp sugar. Press into a 9×13″ baking dish. Bake for 10 minutes, then cool completely.
2. Prepare the filling: Beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping. Spread over cooled crust and refrigerate.
3. Assemble the topping: Dissolve Jell-O in boiling water. Stir in drained pineapple. Chill until slightly thickened (about 30 minutes), then pour over filling. Refrigerate 4+ hours until set.

The magic here? That salty pretzel crust balances the fluffy lime layer for a potluck showstopper that’s secretly simple.

Tip: For clean slices, dip your knife in hot water before cutting.

Strawberry Cream Cheese Congealed Salad

This retro-inspired salad is a sweet, creamy dream—perfect for potlucks or a refreshing summer side. With juicy strawberries and a fluffy cream cheese layer, it’s a nostalgic crowd-pleaser!

Ingredients:

• 1 (3 oz) package strawberry-flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) package cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced
• 1 (8 oz) can crushed pineapple, drained
• 1/2 cup whipped topping (like Cool Whip), thawed

Instructions:

1. In a large bowl, dissolve 1 (3 oz) package strawberry gelatin in 1 cup boiling water, stirring until fully dissolved. Stir in 1 cup cold water, then refrigerate for 30 minutes until slightly thickened (like egg whites).
2. Meanwhile, beat 1 (8 oz) package cream cheese, 1/4 cup sugar, and 1 tsp vanilla extract with a hand mixer until smooth. Fold in 1/2 cup whipped topping.
3. Gently fold diced strawberries and drained crushed pineapple into the thickened gelatin. Pour half into a 9×9-inch dish, then dollop the cream cheese mixture on top. Swirl lightly with a knife, then top with remaining gelatin.
4. Chill for 4 hours or until fully set. Slice into squares and serve cold.

The magic here? The creamy layer floats in the middle, creating a pretty ribbon effect when sliced. It’s as fun to make as it is to eat!

Tip: For a lighter version, swap the whipped topping with an equal amount of freshly whipped cream.

Pineapple Coconut Congealed Salad

This retro-inspired salad is a creamy, tropical delight—perfect for potlucks or a sunny afternoon treat!

Ingredients:

• 1 (20 oz) can crushed pineapple, undrained
• 1 (3.4 oz) box instant coconut cream pudding mix
• 1 cup cold whole milk
• 1 cup sweetened shredded coconut
• 1 cup mini marshmallows
• 1/2 cup sour cream

Instructions:

1. In a large bowl, whisk together the crushed pineapple (with juice) and coconut cream pudding mix until smooth.
2. Pour in the cold milk and stir for 2 minutes until thickened.
3. Fold in the shredded coconut, mini marshmallows, and sour cream until evenly combined.
4. Cover and refrigerate for at least 2 hours (or overnight) until set.

The magic here? The pudding thickens the pineapple juice into a luscious, fluffy texture—no gelatin required!

Tip: Toast the coconut lightly for extra nutty flavor before mixing in.

Raspberry Jello Congealed Salad

This retro-inspired salad is a sweet-tart showstopper, perfect for potlucks or as a refreshing side at summer BBQs.

Ingredients:

• 1 (6 oz) package raspberry Jell-O
• 2 cups boiling water
• 1 cup cold water
• 1 (20 oz) can crushed pineapple, undrained
• 1 cup mini marshmallows
• 1/2 cup chopped walnuts
• 1 cup sour cream

Instructions:

1. In a large bowl, dissolve the raspberry Jell-O in 2 cups boiling water, stirring for 2 minutes until fully dissolved.
2. Stir in 1 cup cold water, then refrigerate for 45 minutes or until slightly thickened (it should coat the back of a spoon).
3. Fold in the undrained crushed pineapple, 1 cup mini marshmallows, and 1/2 cup chopped walnuts until evenly distributed.
4. Pour half the mixture into a 9×13-inch dish and chill for 20 minutes until set but still sticky. Spread 1 cup sour cream evenly over the first layer, then gently pour the remaining Jell-O mixture on top.
5. Refrigerate for at least 4 hours or overnight until fully firm.

The creamy sour cream layer adds a tangy contrast to the fruity gelatin, making every bite a delightful surprise.

Tip: For cleaner slices, dip your knife in warm water before cutting.

Blueberry Lemon Congealed Salad

This retro-inspired salad is a sweet-tart showstopper, with juicy blueberries and zesty lemon nestled in a creamy, jiggly base—perfect for potlucks or brunch!

Ingredients:

• 1 (3 oz) package lemon-flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) can crushed pineapple, undrained
• 1 cup fresh blueberries
• 1/2 cup sour cream
• 1 tbsp honey
• 1 tsp lemon zest

Instructions:

1. In a large bowl, dissolve the lemon gelatin in 1 cup boiling water, stirring until fully combined (about 2 minutes). Stir in 1 cup cold water.
2. Refrigerate the mixture for 45 minutes, or until slightly thickened (it should coat the back of a spoon).
3. Gently fold in the undrained crushed pineapple, blueberries, sour cream, honey, and lemon zest until evenly distributed.
4. Pour into a 9-inch mold or serving dish and chill for at least 4 hours, or until fully set.

The magic here? The sour cream swirls create a marbled effect, and the pineapple keeps every bite extra-juicy. Tip: For easy unmolding, briefly dip the mold in warm water before inverting onto a plate.

Peach Melba Congealed Salad

This retro-inspired salad is a sweet, jiggly showstopper—think juicy peaches, raspberry swirls, and a creamy dreamy texture that’ll steal the spotlight at any potluck.

Ingredients:

• 1 (3 oz) package raspberry-flavored gelatin
• 1 (3 oz) package peach-flavored gelatin
• 2 cups boiling water, divided
• 1 cup cold water, divided
• 1 (15 oz) can sliced peaches, drained and chopped
• 1/2 cup sour cream
• 1/2 cup frozen raspberries, thawed

Instructions:

1. In a large bowl, dissolve the raspberry gelatin in 1 cup boiling water. Stir in 1/2 cup cold water, then gently fold in the raspberries. Pour into a 9×5-inch loaf pan and chill for 30 minutes until slightly set (it should still be sticky).
2. Meanwhile, dissolve the peach gelatin in the remaining 1 cup boiling water. Stir in the remaining 1/2 cup cold water, then whisk in the sour cream until smooth. Fold in the chopped peaches.
3. Carefully pour the peach mixture over the partially set raspberry layer. Chill for at least 4 hours (or overnight) until fully firm.
4. To serve, dip the pan briefly in warm water, then invert onto a platter. Slice into squares.

The magic here? The layers stay distinct but melt together in every bite—tangy raspberry against the creamy peach base.

Tip: For cleaner slices, run a thin knife under hot water before cutting.

Cherry Cream Cheese Congealed Salad

This retro-inspired cherry cream cheese congealed salad is a sweet, creamy delight that’s perfect for potlucks or as a refreshing side dish on a warm day.

Ingredients:

• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 (20 oz) can crushed pineapple, drained
• 1 (21 oz) can cherry pie filling
• 1 cup mini marshmallows
• 1/2 cup chopped pecans
• 1 (3 oz) package cherry gelatin (like Jell-O)
• 1 cup boiling water

Instructions:

1. In a large bowl, beat the softened cream cheese and sweetened condensed milk until smooth and creamy.
2. Fold in the drained crushed pineapple, cherry pie filling, mini marshmallows, and chopped pecans until well combined.
3. In a separate bowl, dissolve the cherry gelatin in boiling water, stirring until fully dissolved. Let cool for 5 minutes.
4. Pour the slightly cooled gelatin into the cream cheese mixture and stir gently until evenly incorporated.
5. Transfer the mixture to a serving dish or mold, cover, and refrigerate for at least 4 hours (or overnight) until fully set.

The result is a luscious, layered dessert-salad hybrid with pops of cherry sweetness and a satisfying crunch from the pecans.

Tip: For a fun twist, swap the cherry pie filling for blueberry or strawberry—just pair it with matching gelatin!

Orange Dreamsicle Congealed Salad

This retro-inspired congealed salad tastes just like the creamy, citrusy popsicle you loved as a kid—but in fluffy, jiggly form!

Ingredients:

• 1 (3 oz) package orange-flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 (11 oz) can mandarin oranges, drained
• 1 cup mini marshmallows
• 1/2 cup sour cream
• 1/2 cup whipped topping (like Cool Whip), thawed

Instructions:

1. In a large bowl, dissolve the orange gelatin in 1 cup boiling water, stirring for 2 minutes until fully combined. Stir in 1 cup cold water.
2. Refrigerate the mixture for 1 hour 15 minutes, or until it thickens to the consistency of egg whites.
3. Gently fold in the mandarin oranges, mini marshmallows, 1/2 cup sour cream, and 1/2 cup whipped topping until just combined (some streaks are okay).
4. Pour into a 4-cup mold or serving bowl and chill for at least 4 hours, or until fully set.

The magic here? The sour cream and whipped topping create a creamy, melt-in-your-mouth texture that balances the bright orange flavor perfectly.

Tip: For extra nostalgia, garnish with a dollop of whipped topping and a sprinkle of orange zest.

Layered Lime and Pineapple Congealed Salad

This retro-inspired salad is a creamy, tangy showstopper—perfect for potlucks or a refreshing summer side.

Ingredients:

• 1 (3 oz) package lime-flavored gelatin
• 1 cup boiling water
• 1 (8 oz) can crushed pineapple, undrained
• 1 (8 oz) package cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup chopped pecans
• 1/2 cup shredded sweetened coconut

Instructions:

1. In a bowl, dissolve 1 (3 oz) package lime-flavored gelatin in 1 cup boiling water. Stir in undrained crushed pineapple and refrigerate for 45 minutes until slightly thickened.
2. Meanwhile, beat cream cheese and 1/2 cup mayonnaise until smooth. Fold in chopped pecans and shredded coconut.
3. Pour half the gelatin mixture into a 9×9-inch dish. Chill for 15 minutes until set. Spread the cream cheese layer evenly over the gelatin, then top with remaining gelatin. Refrigerate 4 hours or until firm.

The magic here? The creamy layer stays distinct from the jiggly lime base, creating a fun contrast in every bite.

Tip: For cleaner slices, dip your knife in warm water before cutting.

Watermelon Jello Congealed Salad

This retro-inspired salad is a playful twist on classic jello molds, with juicy watermelon and a creamy tang that’ll transport you straight to a 1960s potluck.

Ingredients:

• 3 cups seedless watermelon, finely diced (about 1 small watermelon)
• 1 (3 oz) package strawberry-flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) can crushed pineapple, drained
• 1/2 cup mini marshmallows
• 1/2 cup sour cream

Instructions:

1. In a large bowl, dissolve the strawberry gelatin in 1 cup boiling water, stirring until no granules remain. Stir in 1 cup cold water.
2. Refrigerate the gelatin mixture for 45 minutes, or until slightly thickened (it should coat the back of a spoon).
3. Gently fold in the diced watermelon, crushed pineapple, and mini marshmallows until evenly distributed.
4. Pour half the mixture into a 9×5-inch loaf pan. Dollop 1/2 cup sour cream over the top and swirl lightly with a knife. Carefully pour the remaining gelatin mixture on top.
5. Chill for at least 4 hours, or until fully set. Slice into squares to serve.

The surprise swirl of sour cream balances the sweetness, while the marshmallows add a nostalgic chew. It’s a conversation starter that’s secretly effortless!

Tip: For cleaner slices, dip your knife in warm water before cutting.

Mango Coconut Congealed Salad

This tropical-inspired salad is a refreshing mix of creamy coconut and juicy mango, perfect for potlucks or a light summer dessert.

Ingredients:

• 1 (3 oz) package lime-flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 cup canned coconut milk (well stirred)
• 1 cup diced fresh mango (about 1 large mango)
• 1/2 cup shredded sweetened coconut
• 1 tbsp lime juice

Instructions:

1. In a large bowl, dissolve the lime gelatin in 1 cup boiling water, stirring until fully combined (about 2 minutes).
2. Stir in 1 cup cold water and 1 cup coconut milk until smooth.
3. Refrigerate for 45 minutes or until slightly thickened (it should coat the back of a spoon).
4. Fold in the diced mango, 1/2 cup shredded coconut, and 1 tbsp lime juice.
5. Pour into a 9×5-inch loaf pan or decorative mold and chill for at least 4 hours, or until fully set.

The magic here is the way the coconut milk softens the gelatin’s tanginess, letting the mango’s sweetness shine through. Serve in slices with extra toasted coconut on top!

Tip: For cleaner slices, dip your knife in warm water before cutting.

Strawberry Banana Congealed Salad

This retro-inspired congealed salad is a sweet, creamy, and refreshing throwback that’s perfect for potlucks or a sunny afternoon snack.

Ingredients:

• 1 (3 oz) package strawberry-flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) can crushed pineapple, undrained
• 1 cup sliced fresh strawberries
• 1 large banana, sliced
• 1/2 cup mini marshmallows
• 1/2 cup sour cream

Instructions:

1. In a large bowl, dissolve the strawberry gelatin in 1 cup boiling water, stirring until fully combined (about 2 minutes). Stir in 1 cup cold water.
2. Add the crushed pineapple (with juice), sliced strawberries, banana, and mini marshmallows. Gently fold to distribute evenly.
3. Pour half the mixture into a 9×9-inch dish and refrigerate for 30 minutes, or until slightly set (it should be sticky but not firm).
4. Spread the sour cream evenly over the partially set layer, then carefully pour the remaining gelatin mixture on top.
5. Chill for at least 4 hours, or until fully set. Slice into squares before serving.

The creamy sour cream layer adds a tangy contrast to the sweet fruit and marshmallows—making every bite a nostalgic delight.

Tip: For extra flair, top with whipped cream and a sprinkle of toasted coconut before serving.

Key Lime Pie Congealed Salad

This retro-inspired Key Lime Pie Congealed Salad is a creamy, tangy twist on the classic dessert—perfect for potlucks or a refreshing summer treat!

• 1 (3 oz) package lime-flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup freshly squeezed key lime juice (or bottled, if needed)
• 1 cup whipped topping (like Cool Whip), thawed
• 1/2 cup graham cracker crumbs

1. In a large bowl, dissolve the lime-flavored gelatin in 1 cup boiling water, stirring until fully combined. Stir in 1 cup cold water.
2. Whisk in the sweetened condensed milk and key lime juice until smooth. Refrigerate for 30 minutes or until slightly thickened (it should coat the back of a spoon).
3. Gently fold in the whipped topping until no streaks remain. Pour into a 9-inch pie dish or serving bowl.
4. Sprinkle the graham cracker crumbs evenly over the top. Chill for at least 4 hours or until fully set.

The magic here? The creamy, mousse-like texture with a zesty lime punch—plus that crunchy graham cracker topping for a playful pie-inspired finish.

Tip: For extra flair, garnish with lime zest or whipped cream rosettes before serving.

Pomegranate Walnut Congealed Salad

This retro-inspired congealed salad is a festive showstopper—creamy, tangy, and studded with ruby pomegranate seeds for a burst of freshness.

Ingredients:

• 1 (3 oz) package raspberry-flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1/2 cup sour cream
• 1/2 cup chopped walnuts, toasted
• 1/2 cup pomegranate seeds
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. In a large bowl, dissolve the raspberry gelatin in 1 cup boiling water, stirring for 2 minutes until fully dissolved. Stir in 1 cup cold water.
2. Whisk in 1/2 cup sour cream until smooth, then add 1 tbsp lemon juice and a pinch of salt.
3. Fold in the toasted walnuts and pomegranate seeds.
4. Pour into a 4-cup mold or glass dish. Chill for at least 4 hours (or overnight) until firmly set.

The creamy-sweet gelatin contrasts beautifully with the crunchy walnuts and juicy pomegranate—perfect for holiday potlucks when you want something whimsical yet elegant.

Tip: Run a knife around the edges and dip the mold briefly in warm water for easy release.

Apricot Cream Cheese Congealed Salad

This retro-inspired salad is a sweet-tart showstopper with its creamy texture and fruity pop—perfect for potlucks or a light dessert!

Ingredients:

• 1 (3 oz) package apricot-flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) package cream cheese, softened
• 1/4 cup granulated sugar
• 1 (15 oz) can apricot halves, drained and chopped
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped pecans

Instructions:

1. In a large bowl, dissolve the apricot gelatin in 1 cup boiling water, stirring for 2 minutes until fully dissolved. Stir in 1 cup cold water and refrigerate for 45 minutes until slightly thickened (like egg whites).
2. Meanwhile, beat the softened cream cheese and 1/4 cup granulated sugar with a hand mixer until smooth. Fold in the chopped apricots, crushed pineapple, and pecans.
3. Gently whisk the chilled gelatin until frothy, then fold in the cream cheese mixture until just combined. Pour into a 9×9-inch dish and refrigerate for 4 hours or until fully set.

The magic here? The gelatin suspends the creamy pockets of fruit and nuts, creating a whimsical mosaic in every bite.

Tip: For cleaner slices, dip your knife in warm water before cutting.

Blackberry Mint Congealed Salad

This retro-inspired congealed salad is a refreshing blast of sweet-tart blackberries and cool mint, perfect for potlucks or a sunny afternoon treat.

Ingredients:

• 2 cups fresh blackberries (divided)
• 1/4 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 (3 oz) package raspberry-flavored gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1/4 cup finely chopped fresh mint leaves
• 1/2 cup mini marshmallows (optional)

Instructions:

1. In a small saucepan, mash 1 cup blackberries with 1/4 cup sugar and 1 tbsp lemon juice. Simmer over medium heat for 5 minutes, stirring occasionally, until syrupy. Strain through a fine sieve, pressing to extract juice; discard solids.
2. Dissolve gelatin in 1 cup boiling water in a large bowl, stirring 2 minutes until fully dissolved. Stir in 1/2 cup cold water and the blackberry syrup. Refrigerate 45 minutes until slightly thickened (like egg whites).
3. Fold in remaining 1 cup blackberries, 1/4 cup mint, and marshmallows (if using). Pour into a 4-cup mold or serving dish. Chill 4 hours or overnight until firm.

The jewel-toned layers and herbal pop of mint make this salad as pretty as it is playful—a guaranteed conversation starter at any gathering.

Tip: For clean slices, dip your knife in warm water before cutting.

Peach Cobbler Congealed Salad

This retro-inspired dessert salad combines the sweet nostalgia of peach cobbler with the cool, creamy texture of a congealed delight—perfect for potlucks or summer gatherings.

Ingredients:

• 1 (3 oz) package peach-flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 (15 oz) can sliced peaches, drained and chopped
• 1/2 cup sour cream
• 1/2 cup crushed vanilla wafers
• 1/4 cup chopped pecans

Instructions:

1. In a large bowl, dissolve the peach gelatin in 1 cup boiling water, stirring until fully combined. Stir in 1 cup cold water.
2. Refrigerate the gelatin mixture for 45 minutes, or until slightly thickened (it should coat the back of a spoon).
3. Gently fold in the chopped peaches and 1/2 cup sour cream until just swirled—don’t overmix for a marbled effect.
4. Pour the mixture into a serving dish and chill for at least 4 hours, or until fully set.
5. Just before serving, sprinkle with 1/2 cup crushed vanilla wafers and 1/4 cup chopped pecans for a cobbler-inspired crunch.

The magic here is in the layers: creamy, fruity gelatin meets buttery crumbs and nuts for a playful twist on two classics.

Tip: For extra flair, drizzle with caramel sauce or a dollop of whipped cream right before serving.

Conclusion

With 18 vibrant congealed salad recipes, this roundup is your go-to guide for cool, refreshing summer dishes. Whether you’re craving something fruity, creamy, or tangy, there’s a perfect option for every potluck or picnic. Try a few, leave a comment with your favorite, and don’t forget to share the love on Pinterest—happy cooking!