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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.