Today's Case:
Piccadilly Lemon Jello Salad
Re: Piccadilly Lemon Jello Salad
From: Ray
To: Phaedrus
Date: 8/1/2026, 1:30 PM
On 8/1/2026 2:25 AM, Ray wrote:
Piccadilly cafeteria”s recipe for its light, airy, very fluffy lemon salad/dessert .. please.
Hello Ray,
The only mention of anything that I can find is "Lemon Jello Salad."
There is a Gemini copycat for it below.
Phaed
Piccadilly Cafeteria did not serve a traditional green or leafy lemon salad, but
rather a nostalgic Lemon Congealed (Jello) Salad often made with lemon gelatin,
cream cheese, crushed pineapple, and whipped topping.
Piccadilly Lemon Congealed (Jello) Salad copycat
Ingredients
1 large package (6 oz) or two small packages (3 oz each) lemon gelatin
1.5 cups boiling water
8 oz cream cheese (softened)
1 can (14 oz) sweetened condensed milk (or Eagle Brand)
1 can (12 to 20 oz) crushed pineapple (well drained)
8 oz container whipped topping (Cool Whip, thawed)
1/2 cup chopped pecans (optional, for topping)
Instructions
Dissolve the Gelatin: Pour the dry lemon gelatin into a large bowl. Add the boiling water
and stir well until the gelatin is completely dissolved.
Blend the Cream Cheese: In a separate bowl, beat the softened cream cheese until smooth.
Slowly mix in the sweetened condensed milk until creamy and free of lumps.
Combine Bases: Whisk the creamy cheese mixture into the warm (not hot) dissolved lemon
gelatin until smooth.
Fold in Fruit and Topping: Gently fold in the drained crushed pineapple and the thawed
whipped topping until fully combined.
Chill and Set: Pour the mixture into a 9x13-inch pan or a decorative mold. Refrigerate for
at least 2 to 3 hours until firmly congealed.
Serve: Top with chopped pecans if desired before slicing and serving cold.
