Lime Jello Salad

Susan Cutler

By
@suak

This is perhaps the typical Lime Jello Salad however I have always found it is just a little different than most. The other oddity is for every ingredient you use 1 cup.

This is really yummy and I make often. My son loves loves this one.


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Rating:

Comments:

Serves:

6-8 depending on serving size

Prep:

15 Min

Ingredients

1 c
lime jello, regular size package
1 c
crushed pineapple, well drained
1 c
cottage cheese
1 c
mayonaise
1 can(s)
evaporated milk

Directions Step-By-Step

1
Dissolve lime jello with 1/4 cup boiling water. Add 3/4 cup pineapple juice leftover from the drained crushed pineapple. If you do not have enough pineapple juice add enough water to make 3/4 cup. Dont over do as you need jello to set up firmly. In fact add just a little under 3/4 cup of juice, to be sure.
2
Take the crushed pineapple and drain. Make sure it is drained very dry. You don't need extra liquid that will affect the setting of the jello.

In a separate bowl, add cottage cheese and mayonaise ~ mix together. Add evaporated milk and mix in as well. Add these ingredients to the jello mixture.
3
Put into mold of your choice. A meatloaf pan works very well. Put in refrigerator over night. **After an hour or two you can add red cherries to top of mold if you like- jello needs to begin to set a little) To unmold, go around pan edges with butter knife first then fill sink with hot water and hold pan in water for only a few seconds. It should release at that point. I use a small, narrow, rectangular platter - placing platter over jello pan flip over and salad should be intact. Do it very carefully. To decorate add lettuce around and slightly under salad.

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