Mmmmmmm, sounds tasty! 
Topped with mayonnaise, maybe? 
Mayonnaise, sliced bananas, and maraschino cherries. mmmm.
I’m not sure if it’s a dessert or not…
Get some fresh cranberries, food process them into flecks.
(At this point, my female relatives add sweetener to the flecks in the food processor, but I don’t)
Chop some pecans, set aside.
Cut granny smith apples into bite size pieces, set aside.
Make some red jellow—strawberry, cherry, raspberry, whatever you like. Add the above, mix well.
Top with whipped cream or reasonable facsimile.
This thread made me think of the Jello pies from the 70’s. You made whatever flavor gelatin you wanted. Before it sets completely, you stirred in a tub of Cool Whip then poured it into a graham cracker crust. I was partial to the orange version.
Jell-O pudding mixed with Cool Whip makes a dandy frosting. As my SO and I are diabetics, I use sugar free pudding.
Take Jello (cooked) chocolate pudding, put in in a pre-baked shortcrust pie crust to cool and top with Cool-Whip (nowadays I would use real whipped cream). Bingo! 70’s french silk pie.
Ummmmmm, no. I’ll pass on that, thanks. 
I absolutely love to read old recipes like that. If you ever care to share the images, I would enjoy them very much.
I love orange Jello with shredded carrots and sometimes pineapple. Topped with a dollop of mayo.
As a kid, I used to love Whip’n Chill! It was like milk chocolate mousse for American kids who didn’t know any better.
Mom wouldn’t buy it, but I had it at a friend’s house and loved it. About 10 years ago, my sister found a site that imported it from Canada and sent me a package for my birthday. Ugh. It was chemically and cloying.
I just looked it up on Amazon. It’s no longer available, but here’s the list of ingredients for the vanilla kind:
sugar, nonfat milk, hydrogenated palm kernel oil, modified food starch, gelatin, propylene glycol monostearate, sodium caseinate, hydroxypropyl methylcellulose, hydrogenated soybean oil, acetylated monoglycerides, partially hydrogenated vegetable oils (coconut and palm kernel oils), cellulose gum, soy lecithin, artificial flavor, salt, mono- and diglycerides, cellulose gel, Yellow 5, BHA (preservative), Yellow 6, natural flavor, citric acid (preservative)
Yum.
I remember the commercial for Whip ‘n’ Chill where some kids were arguing over what it was. One snooty girl (in specs, I think) said in a faux British accent “It’s obviously an elegant French mousse!”
Yeah, right. 
A long time ago we hosted a very elderly family member and served them sour-cream raisin pie. I never had it before or since, but this thread is making me think I should try it again.
I had a Russian girlfriend who snacked on raisins in sour cream. She’d just dump a handful in a container of smetana and stir.
I’ve done this too on occasion. The combination of sweet and sour is quite tasty!
How about a nice bowl of
I wonder if you can still find Milnot…No Bake Cheesecake was mighty tasty.
https://www.cooks.com/recipe/vc85o72e/milnot-miracle-cheesecake.html
If I’m reading the googles properly, yes, you can still get some, such as
But it appears the producer is no longer doing business.
Of course, it’s not like there aren’t a ton of other condensed milks on the market. But it’s sad to see a brand you’ve used in the past fall by the wayside.
This says Milnot is “filled milk,” different from evaporated…substituting might work but the taste will be different.
Hmmm. The linked recipe only called it evaporated milk, so I may have missed some nuance. Considering the rest of the flavor profile, I wouldn’t be sure it would be detectable with an entire package of lemon gelatin and the cream cheese, but it might set up differently. Well, now we must impose upon you to do the work of an experimental kitchen scientist. Is it wrong for us to ask you to make and eat an entire no-bake cheesecake for the SDMB? It may be, but I feel we must ask! 