Amish Yum Yum Salad

A creamy mix of crushed pineapple, orange jello, cream cheese, and whipped cream—this Amish Yum Yum Salad is sweet, nostalgic, and dreamy.

this Recipe

Okay, so let’s just say it. Amish Yum Yum Salad sounds like something your great-aunt Gladys would bring to a potluck in a big glass bowl with a giant plastic spoon sticking out of it—and honestly? That’s exactly how I first met it.

I was maybe eleven? Twelve? It was a small-town church potluck in Ohio (or maybe Indiana?), and I was hovering around the dessert table when someone said, “You have to try the Yum Yum Salad.” I remember raising an eyebrow and whispering to my sister, “That name can’t be real, right?”

It was real. It was very real. And it was also… incredible. Creamy. Fluffy. Bright orange. It didn’t really make sense—but it worked. Like a citrus cheesecake had a baby with ambrosia salad and decided to skip the pretentious name.

I’ve been making this Amish Yum Yum Salad recipe ever since. I serve it at family gatherings, random Tuesday nights, and honestly, sometimes I just make it when I want something cold, creamy, and totally unexplainable in the best way. It’s one of those “you don’t get it until you try it” things.

Why You’ll Love This Amish Yum Yum Salad Recipe?

I’ve asked myself this a dozen times. You read the ingredients—orange jello, cream cheese, pineapple—and you think, there’s no way this isn’t weird. And yet… somehow it’s perfect.

There’s this old-school charm to the Amish Yum Yum Salad that just feels like a Midwest summer. You know? It’s the kind of dish that shows up at baby showers next to meatballs in grape jelly and deviled eggs with way too much paprika. And yet it steals the show. Every time.

It’s cold and creamy and soft but not soupy. Sweet but not cloying. Familiar but kind of strange. Honestly, I don’t always understand how it works—I just know I keep going back for another spoonful while standing barefoot in my kitchen with the fridge door open.

Ingredient Notes:

Let me walk you through it—not like a food scientist, just like someone who’s made it too many times and occasionally eyeballs measurements.

• Crushed Pineapple – It’s the fruity base and the thing that makes this salad not taste like straight sugar. Don’t drain the juice. That’s important.

• Orange Jello – Yes, Jello. Like the kind from the box your grandma used. This brings the sunshine color and nostalgic sweetness.

• Cream Cheese – Gives it some tang and heft. Room temp, or you’ll be fighting lumps all afternoon.

• Heavy Cream – We’re whipping this, not just pouring it in. That’s what gives the salad that airy, mousse-like texture.

• Sugar – Just a little. You don’t need much thanks to the Jello and pineapple.

• Water – For boiling, dissolving, and basically bringing the whole thing together.

Is this gourmet? No. Is it delicious? Weirdly, yes.

How To Make Amish Yum Yum Salad?

Step 1: Boil the fruity stuff

Get a medium saucepan. Toss in the water, pineapple (juice and all), and sugar. Bring it to a gentle boil. Then simmer for about 5 minutes. Stir often or it’ll get that weird burned sugar smell—and no one wants that.

Step 2: Stir in the jello

Remove it from heat. Pour in the jello powder. Stir until everything’s dissolved. It’ll turn this bright, vaguely alarming orange color, but that’s exactly what we want. Let it cool down until it’s just starting to thicken—about 30 minutes in the fridge does the trick.

Step 3: Beat the cream cheese

In a large bowl, beat the cream cheese until smooth. And I mean smooth. No one likes sneaky lumps. Then slowly mix in the heavy cream. Keep whipping until it turns into a thick, fluffy cloud of happiness.

Step 4: Combine it all

Now grab that chilled jello-pineapple mixture and pour it into your cream base. Mix until everything’s totally blended. It should look like a creamsicle that got turned into dessert fluff.

Step 5: Chill and serve

Scoop the whole thing into a big serving dish, cover it, and pop it in the fridge. Let it chill for at least 3–4 hours. Overnight? Even better. It’ll set up into a jiggly, scoopable dream.

Serve cold. With a smile. Maybe straight from the bowl with a spoon—I’m not judging.

Storage Options:

• Fridge: Keeps for about 3 days. After that, the texture starts to go weird and slightly watery. Still edible, just not peak fluff.

• Freezer: Honestly, don’t. The cream separates, and you’ll regret it. Just eat it fresh and proudly.

Variations and Substitutions:

Look, this recipe is highly tweakable. Here’s what I’ve tried, or seen at potlucks, or just imagined late at night:

• Swap the jello flavor. Strawberry and lime are both solid choices. Peach? Surprisingly good.

• Use Cool Whip instead of heavy cream. It’s not the same, but if you’re short on time, it works.

• Toss in mini marshmallows. Yep, it’s giving grandma energy—and we’re here for it.

• Chopped nuts? Sure. Walnuts or pecans add a nice crunch.

• Top it with maraschino cherries. Because why not.

What to Serve with Amish Yum Yum Salad?

Technically this is a “side salad,” but emotionally it’s dessert. Here’s what it pairs well with:

• Baked ham or roast turkey – That salty + sweet combo is chef’s kiss.

• Grilled anything – Chicken, pork chops, burgers. It cools everything down in the best way.

• BBQ ribs – Honestly, you need this after all that smoke and spice.

• Egg salad sandwiches – Don’t knock it till you’ve tried it.

• Just a spoon and a quiet corner – Mood.

Frequently Asked Questions:

Is this actually Amish?
Well… probably not in the traditional sense. But it is one of those old-school recipes that’s been passed around for decades in Amish communities, church cookbooks, and the Midwest in general. So yeah—it fits the vibe.

Can I make it ahead?
Yes, please do. It needs time to chill and set. I always make it the night before and it’s perfect the next day.

Can I skip the cream cheese?
You can, but it won’t have that rich, tangy balance. It’ll taste more like a whipped jello fluff. Still good. Just different.

If you’re the kind of person who loves creamy, nostalgic desserts with names that make you giggle a little—then the Amish Yum Yum Salad is calling your name. Loudly. From the fridge. Right now.

Give it a go. Make it once and see what happens. Worst case? You’ve got a bowl of orange fluff and a great story to tell. Best case? You find your new favorite not-quite-dessert, not-quite-salad comfort dish.

And hey, if you do try it—drop me a comment. Tell me what you called it growing up or if you added marshmallows. I genuinely want to know.

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Amish Yum Yum Salad

Prep Time 15 minutes mins

Cook Time 7 minutes mins

inactive 4 hours hrs

This Amish Yum Yum Salad features crushed pineapple, orange gelatin, cream cheese, and whipped cream for a light, sweet, and creamy chilled dessert.

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8 Servings

Ingredients

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• 2 cups water
• 1 20 oz can crushed pineapple, with juice
• ¼ cup granulated sugar
• 1 6 oz package orange-flavored gelatin
• 1 8 oz package cream cheese, softened to room temperature
• 2 cups heavy whipping cream

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Instructions

 

Prepare the Pineapple Mixture

1. In a medium saucepan, combine the water, crushed pineapple (with its juice), and granulated sugar. Bring the mixture to a gentle boil over medium heat. Reduce heat and allow to simmer for 4–5 minutes, stirring frequently to prevent scorching.

Dissolve the Gelatin

1. Remove the saucepan from heat. Immediately whisk in the orange gelatin until it is completely dissolved. Set the mixture aside and allow it to cool at room temperature, or place it in the refrigerator for approximately 30 minutes, until it begins to thicken but is not fully set.

Whip the Cream Cheese and Cream

1. In a large mixing bowl, beat the softened cream cheese until smooth and lump-free. Slowly add the heavy whipping cream while continuing to beat until the mixture is well combined and has a smooth, fluffy consistency.

Combine and Mix

1. Pour the partially thickened gelatin mixture into the whipped cream cheese mixture. Beat or fold gently until all ingredients are fully incorporated and the texture is smooth.

Chill the Salad

1. Transfer the final mixture into a serving dish or glass bowl. Cover and refrigerate for at least 3–4 hours, or until the salad is completely set. Serve chilled.

Notes

To ensure this Amish Yum Yum Salad is gluten-free, verify that the gelatin brand used is certified gluten-free, as some flavored gelatins may contain trace gluten or be processed in shared facilities. All other listed ingredients are typically gluten-free, but it is advisable to check packaging labels—particularly for the cream cheese and heavy cream—to ensure they are not processed with gluten-containing additives or stabilizers.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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