Lime Jello Salad

Susan Cutler


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.


★★★★★ 1 vote

6-8 depending on serving size
15 Min


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

How to Make Lime Jello Salad


  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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