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


  • 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



  1. 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 egg whites.
  2. 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.
  3. 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.

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