If you go to any sort of get-together where people bring food here in Utah, it’s pretty much a guarantee there will be jello. Not necessarily regular, ol’ jello, though. It’s seldom plain; something will be added. Usually something strange.
Think Raisins. Shredded carrots. Slivered almonds. Things you would never think to put in jello are common here. Toppings mostly consisting of cream cheese are the norm. Not only do I find most of these very unappealing, I have a hard time understanding how these concoctions ever came to be in the first place. It’s like someone bought all the ingredients for a carrot cake except for the actual cake mix, got home, realized the problem, and figured the box of orange or lime jello in the cupboard would work just as well.
Surprise – it doesn’t.
Please help us, B. Dylan Hollis. You’re our only hope.