Real Recipes From Real Home Cooks ®

lime jello salad

(1 rating)
Recipe by
Susan Cutler
Anchorage, AK

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 rating)
yield 6 -8 depending on serving size
prep time 15 Min

Ingredients For lime jello salad

  • 1 c
    lime jello, regular size package
  • 1 c
    crushed pineapple, well drained
  • 1 c
    cottage cheese
  • 1 c
    mayonaise
  • 1 can
    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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