Mama's Seafoam Salad

Kathleen Hagood


Oh my gosh, I love this salad. My mother would make it for holidays, and as far as I was concerned, it was so good, it could be dessert. There is something wonderful about the smoothness of the jello with the bite of the cottage cheese and the crunch of the pecans. When I eat it today, it takes me back . . .

My mother's notes on this recipe say, from Mabel Graham through the JAC Wive's Club.

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★★★★★ 3 votes
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2 box
small packages lime flavored jello (also good with strawberry though mama made lime.)
2 c
hot water
1 c
cold water
2 c
crushed pineapple, drained
1 c
small curd cottage cheese
1 c
mayonnaise (not miracle whip)
1 can(s)
eagle brand, sweetened condensed milk
1 c
nuts (mama used pecans.)


Step 1 Direction Photo

1Dissolve jello in hot water. Add cold water and let cool in refrigerator until it thickens to a stiff syrup. (Really watch the jello to be sure that it doesn't set up. Mine turned to a syrup consistency in around an hour or maybe a little over an hour.)

Step 2 Direction Photo

2In a separate bowl, add pineapple, cottage cheese, mayonnaise, and Eagle Brand milk, and nuts and mix together with electric mixer.

Step 3 Direction Photo

3As soon as the jello begins to thicken, whip it well, and then add the other ingredients to the jello and mix well. Lightly grease (with spray) an 11X13 glass baking dish and pour in the jello mixture. Let set up at least 24 hours before serving. Cut into squares like brownies.

Step 4 Direction Photo

4This gets even better as it sits a couple of days and the flavors meld. Ahh, the memories.

About this Recipe

Course/Dish: Gelatin Salads
Main Ingredient: Sugar
Regional Style: American