Mystery Salad Recipe

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Ellen J Hanvey Wooster


I first had this salad summer in 1966. I was 10, with my parents visiting a family friend. Like a lot of kids I thought...ok this is boring, and this ole lady is boring too! LoL She served this with dinner that day, I fell in love with it, asking if she would let me have the recipe. Boredom took a hike where food or recipes were involved...even then. :) Long track record for a recipe I still use today! Cool creamy and yummy...just right for a hot summer day. Making this for the weekend...will post pics then.


★★★★★ 1 vote

8 - 10
20 Min


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1 box
3 oz lime jello
1 c
crushed pineapple in juice
1 c
evaporated milk
1/2 c
flaked coconut
1/2 c
celery, sliced thinly
1 c
carrot, shredded, about 2 medium
1 c
cheddar cheese, shqrp shredded
1 c
chopped pecans
1/2 c



  • 1In 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 egg whites.
  • 2While 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.
  • 3Unmold 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.

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