One we love and everybody that tries it loves it too is what we call Orange Fluff...
It's not congealed though.....but still VERY good.
1 can crushed pineapple...not drained
1 can pineapple chunks...drained
1 can Mandarin Oranges.. drained
1 package instant vanilla(or orange if you can find it) pudding
1 container Cool Whip thawed
Mix the crushed pineapple with the pudding,then mix in the other fruit.Lastly mix in the Cool Whip
So refreshing...it's wonderful.

I always double it.

I KNOW you said no marshmellows, but your will never know it was one of the ingredients.
Took this last month to my gals potluck, and dish was a rave!

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10 ounces lemon-lime carbonated beverage
1 cup miniature marshmallows
6 ounces cream cheese
1 (6-ounce) package lemon flavored gelatin
20 ounces frozen red raspberries in syrup, drained ***I used canned blueberries drained
1 (20-ounce) can crushed pineapple, drained
3/4 cup chopped pecans ***used chopped walnuts
1 cup whipped topping (recommended: Cool Whip brand)

In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream cheese and stir until smooth. Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in thr raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5 cup gelatin mold. Chill until firm and serve
***I used a 9 x 9 square pyrex dish lightly oiled

DELICIOUS!

This isn't a congrealed salad, but just in case :o)

Grape Salad
1 1/2 lb each red and green seedless grapes, washed and patted completely dry
Mix 8 oz each fat free sour cream(room temp), ff cream cheese until well blended.
Stir in 1/2 cup sugar/ or splenda and 1 tsp vanilla.
Fold in grapes until completely covered.
Spread into a large glass container.
Slightly brown 4 oz chopped pecans or walnuts, when cool stir into 3/4 cup brown sugar.
Sprinkle mixture completely over top of grapes and give it a gentle pat.
Cover overnight, with seran wrap and ENJOY!

Chubby Rat.....What sizes?

Frosted Triple-Orange Squares

1 6-oz package orange flavored gelatin
2 cups boiling water
1 6-oz can frozen orange juice concentrate
1 20-oz can crushed pineapple
1 11-oz can mandarin orange sections, drained
1 cup whipping cream
1 4-serving size package instant lemon pudding mix
1 cup milk

(1)Dissolve gelatin in boiling water; stir in orange juice concentrate till thawed. Stir in undrained pineapple. Chill till partially set (the consistency of unbeaten egg whites).
(2)Fold in oranges; pour into a 13x9x2 inch dish. Chill till almost firm
(3)Beat whipping cream to soft peaks; set aside
(4)Beat pudding mix and milk 1 to 2 minutes or just till smooth; fold in whipped cream. Spread over gelatin; chill 5-6 hours or overnight till firm.
(5)Cut into squares and serve.

Here's another non-congealed one:

This one has madarin oranges and pineapple. It also uses cottage cheese, which may sound odd, but really tastes pretty good. I'm sure you can add pecans.

Here is a link that might be useful: Orange salad

Thanks everyone! They all sound so good. CR, your recipe sounds a lot like the one I lost, except I think mine called for jello instead of pudding and it had pecans in it.

Glenda, I made that grape salad for our family reunion and to me it seemed the sour cream was too strong. Of course my taste buds are all messed up from my chemo. LOL

I'm going to copy all these to my recipe folder to use in the future. thanks so much!

Clubm...I use the large sizes of everything....and most of the time I add two cans of oranges to 1 of pineapple...We really like the oranges!

PINEAPPLE ORANGE CREAM SALAD

1 20 oz. can crushed pineapple
1 large pkg orange Jello
2 cups buttermilk
½ cup chopped pecans
8-12 oz Cool Whip

Heat pineapple to boiling. Add Jello and dissolve.
Cool until syrupy. Add buttermilk and pecans.
Fold in Cool Whip and chill.

* I use orange-pineapple Jello, and use more pecans.
You will want to use a LARGE bowl to mix this in. It is not congealed to the point of being sliceable, but not runny either. It is super delicious.

Sue

Sue, can you taste the buttermilk? I don't really like buttermilk, but I do plan on trying your recipe.

maryanntx
Here's one that I use whenever I have to take a dish to pass and everyone loves it.

Orange Creamcicle Salad

2 (3OZ.) PKGS. ORANGE JELLO
1 (3 3/4 OZ.) PKG. INSTANT FRENCH VANILLA PUDDING OR PLAIN VANILLA
3 CUPS BOILING WATER
2 (11OZ.) CANS MANDARIN ORANGES, DRAINED
1 (8 OZ.) PKG. COOL WHIP

MIX JELLO AND PUDDING POWDER TOGETHER IN A BOWL. ADD BOILING WATER STIR UNTIL ALL IS DISSOLVED. CHILL UNTIL SLIGHTLY THICK ( about a hour or the consistency of egg-whites). FOLD IN COOL WHIP AND ORANGES. RETURN TO REFRIGERATOR UNTIL SET.
CAN BE A DIET DESSERT USING SUGARLESS JELLO, PUDDING AND COOL WHIP.
Kitty-whiskers

Is calling these salads and desserts congealed a Southern thing? The term sounds so unappetizing to me. I don't think I could take a bite of something offered to me as "have some of this delicious congealed salad". Here in the West we certainly enjoy them but they are called either by their given names or gelatin/Jello or pudding salads and desserts.

I don't know if it's a Southern thing or not Wildchild. They are called congealed because they contain jello. And they are delicious!!!!

Please pass the tomato aspic!

Congealed salad :o)

My mother used to make a "salad" of lime green jello with shredded carrots. Simple but tasty.

I think "congealed" must come from "gel". I've never heard them called anything else.

I don't think you would notice the taste of the buttermilk. It is there to help make it "creamy."

Sample it before the party, then you will know whether or not to take a BIG helping!

Sue

Am I the only one that thought congealed meant that the gelatin gets made into jello, so to say. It sounds like maryann may have really been looking for a non-congealed salad... One that just uses the jello package as a flavoring and doesn't actually get congealed.

I figured people use the word "congealed" to distinguish between a salad that turns into jello and one that just uses the jello powder as a seasoning. I admit, I too think the word 'congealed' sounds sort of gross... then again, I'm not really a fan of jello to begin with. Guess it must just be regional because I've never heard anyone here use the term congealed either.

Good luck with your congealed salad. Actually, around here, I think the salad you are looking for is a variation of a jello recipe we call "orange fluff". There's also a "pink fluff" version that's not bad.

It sounds a bit like something referred to as Ambrosia by some.

This may be what Maryann is looking for.

CONGEALED AMBROSIA SALAD

1 (3 oz.) pkg. orange flavored gelatin
1/2 c. sugar
1 c. boiling water
3 oranges, peeled and cut into 1-inch pieces
1 (8 1/4 oz.) can crushed pineapple, undrained
1 c. flaked coconut
1 c. chopped pecans
1 (8 oz.) carton sour cream

Dissolve gelatin and sugar in boiling water; chill until mixture starts to thicken. Fold in remaining ingredients and blend well. Pour into a 13x9x2-inch pan. Chill until firm. Serves 10-12.

Don't cut up the oranges over the bowl where salad is being prepared because this will give you too much liquid. Some oranges have more juice than others and too much will not set as well. Otherwise it congeals rather quickly. This recipe is popular with anybody who likes regular ambrosia and is particularly favored by men.

Ambrosia in my neck of the woods is my ex sitting cracking coconuts, cleaning grapefruit, oranges for sections. Me grinding the coconut, etc etc etc for Thanksgiving and Christmas. Placing in finest of China long stemmed ware for dessert with cake. No congealed stuff, never heard of that !

Ambrosia as we make it is juicy; but never used jello in it.

I think a congealed dish is one made using gelatin, such as Knox gelatin. It is clear and has no flavor of its own. Not wobbly.

Growing up we were told that Jello was made out of horses' hoofs. That is partly true since gelatin is made with animal products. TMI?

Sue

Knox gelatin and Jello are only different because of the sugar,flavor and coloring added to Jello. Both gel in the same manner.