BERRY VELVET CREAM 3 oz pkg strawberry or raspberry Jello 1 cup whipping cream, whipped 10 oz pkg strawberries or raspberries, thawed & drained Dissolve Jello as directed on package using 1 cup boiling water & berry juice with cold water to make 1 cup. Chill until almost firm. Beat Jello until foamy. Fold together whipped Jello, whipped cream & drained berries. Spoon into 1 qt mold or 6-8 individual molds. Chill until firm.~~ STRAWBERRY SOUR CREAM SALAD 6 oz pkg strawberry Jello 2 cups boiling water 1 or 2 pkg frozen strawberries 1 can crushed pineapple 2 bananas, sliced 1 cup sour cream Dissolve Jello in water; add berries, bananas & pineapple. Pour 1/2 of mixture into 9x13" pan. Chill until firm. Spoon sour cream over top, spread evenly & cover with remaining Jello mixture. Chill & serve.~~

This an old Pennsylania Mennonite recipe. It was given to me many years ago by my uncle's wife, Grace, a Mennonite. Onion Slaw & Green Beans 2 large onions, sliced thin 1 tbs. salt 1/4 cup cider vinegar 3 tbs. sugar 1/2 cup sour cream 1 lb. fresh green beans Mix onions with salt & stir until onions exude juice. Heat vinegar & sugar together till hot. Pour vinegar mixture over onions. Mix in sour cream. Cook green beans till tender, drain. Top green beans with onion mixture & serve.

This is not exactly what you asked for, but it sounds similar, and it's my favorite Jello salad. The onion juice and horseradish are very subtle in it and make it a bit more savory than the average jello salad. The recipe was given to me in the early 1970's by my best friend's mother. 1 sm pkg lime Jello (I use sugar-free) 1 sm pkg lemon Jello (or a second lime if you prefer) 1 no. 2 can crushed pineapple (I use 20-oz can in juice) 2 t. horseradish 1/2 c. chopped walnuts (could use pecans, I would say) 1 c. evaporated milk 1 lb. creamed cottage cheese (instead of grated cheddar, perhaps) 1 t. onion juice (hard to find. make your own by grating onion) 1 c. mayonnaise Dissolve jello packets in 2 c. boiling water. Let cool at to room temp, then add pineapple and thicken in fridge. When not quite set, mix in next 6 ingredients. Pour into molds or a 9x13 pan and refrigerate until set.

If you don't like "tart" dressings, balsamic vinegar is sweeter and rice wine vinegar is milder. Just don't use a lot. We use "Good Seasonings" dressing mix, not overly tart. Hubs doesn't like vinegar either and this is his favorite. He likes to make it with cider vinegar . . . Edited to add that a pinch of sugar also tamps down the "tartness" of vinegar. That's the secret to the commercial 'Good Seasonings" dressing.