Hello again, Jello!

Jello has a long history in the United States, it is one of the first "American Cuisine" foods, but it seems to not be as popular with younger cooks now. When asked for Jello/gelatin salads for community meals, fewer people sign up for that. I personally think making a Jello salad is easier than most of the other options.
Research of history of Jello or gelatin foods finds that congeled salads or foods were made since the 1400's from collagen extracted from boiling bones and other animal products. I'm glad that powdered gelatin was developed and patented in 1845. Our American cooks found it easier to use and in 1897 the name Jell-O was trademarked and several flavors were introduced. But it was still slow to be adopted. In 1930, lime flavor was a favorite and in the 1950's the popularity took off. Savory salads were favorites and there were flavors such as tomato and celery to compliment them. The baby boomer mothers of the 1950-60's especially liked the easy to prepare salads and desserts and many fruit flavors that we know today were marketed. However, in 1986, sales slowed again.
It seems that many of today's cooks didn't grow up with Jello sides for their meals and it isn't something they want to prepare.
But here is a recipe that is easy to prepare and tasty. The applesauce and lemon-lime soda add flavor and texture.

Ready to go to a community meal!

Lime Applesauce Salad

Heat 1 6-oz. package of lime jello with 2 16-oz cans of applesauce over medium heat until jello is dissolved. Set aside to let cool. When cool stir in 1 12-oz can of lemon-lime soda pop.
(recipe can be halved) I also like to make it with other flavors, as this strawberry red one!
This can be made in a mold and holds it shape well, or served with a spoon.

Stirring JellO into applesauce mixture