Ellen J Hanvey Wooster
1 box3 oz lime jello
1 ccrushed pineapple in juice
1 cevaporated milk
1/2 cflaked coconut
1/2 ccelery, sliced thinly
1 ccarrot, shredded, about 2 medium
1 ccheddar cheese, shqrp shredded
1 cchopped pecans
How to Make MYSTERY SALAD
- In a small to medium saucepan, bring pineapple to a boil, add jello and stir till disolved. Cool mixture about 10 minutes and stir in evaporated milk. Place in fridge and chill for 30 minutes or mixture begins to thicken...like egg whites.
- While jello mixture is chilling, stir together in a large bowl the flaked coconut, celery, shredded cheese, carrot and pecans. Add jello when thickened fold to incorporate then fold in mayonnaise. Turn into a ring mold, a decorative serving bowl or just leave in the mixing bowl. Smooth the top and chill at least 5 hours or overnight till firm.
- Unmold to serving plate if using the mold. This is great alone, or as a side with dinner. I have added whipped cream to the top as a dessert.