Directions: |
Directions:To make this Lime Cottage Cheese Jello Salad, you’ll first start with the crushed pineapple. After opening your can, drain the pineapple into a measuring cup or bowl that will hold at least 2 cups of liquid.
For this, I always use my 4-cup Pyrex measuring cup. Drain the pineapple right from the can into the cup — of course, try not to let any of the pineapple pieces get into it, but don’t stress if a bit of them fall in.
Once you have the pineapple juice, add enough water to your measuring cup so that you have 2 cups of liquid. This is what you’ll use with the lime jello.
The 2 cups of diluted pineapple juice are placed in a small saucepan and heated together with the lime jello until the jello is completely dissolved. Allow the lime jello mixture to cool slightly in the pan before pouring it into a mixing bowl.
Next, in a mixing bowl, mix together the mayo and evaporated milk until smooth. Slowly incorporate the warm lime jello mixture into the milk/mayo mixture. I usually pour a bit in, whisk to combine and repeat until all of the lime jello mixture has been added. Finally, stir in the crushed pineapple, cottage cheese,
Pour the entire mixture into an 8×8″ baking dish and cover. I use a basic glass Pyrex pan, but you can use pretty much any dish as long as it’s about the same size.
Place your lime jello salad in the refrigerator for at least 4 hours, but it’s best to refrigerate overnight. I usually make this the day before Thanksgiving or Christmas. You could even make this recipe 2-3 days before if needed.
To avoid waste, I often add all of the drained crushed pineapple from the can into this recipe, even if it’s more than a cup, and if I don’t need the leftovers for anything else. |
This recipe for GRANDMA’S LIME GREEN JELLO SALAD RECIPE (WITH COTTAGE CHEESE & PINEAPPLE) is from