This lime gelatin cottage cheese salad folds crushed pineapple, walnuts, and a creamy base into a pale green chilled dish that slices into neat squares.
It is an old fashioned potluck side that still gets requests. Plan for about 20 minutes of work and several hours of chilling, which makes it ideal to prepare ahead.
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Why This Lime Gelatin Cottage Cheese Salad Recipe Works
Lime gelatin sets the salad, while mayonnaise and evaporated milk make it creamy and light. Cottage cheese adds texture and a mild tang, and crushed pineapple brings sweetness.
The salad also adds a pop of color to a table and a cool contrast to roasted meat. Walnuts add crunch so each bite has more than one texture.
It is made ahead, travels well in its dish, and needs no oven. That makes it handy for family dinners, church suppers, and summer cookouts.
Ingredients for Lime Gelatin Cottage Cheese Salad
- 1 can (8 ounces) crushed pineapple, drained, with the juice saved
- Pineapple juice plus water to make 1 cup
- 2 packages (3 ounces each) lime gelatin dessert mix
- 1 cup mayonnaise
- 1 cup evaporated milk, chilled
- 1 cup small curd cottage cheese
- 1 cup chopped walnuts
Lime gelatin. Use two 3 ounce boxes of flavored gelatin dessert mix. Stir until every grain dissolves, or the salad will feel grainy.
Pineapple. Drain the pineapple well and save the juice. Extra liquid keeps the salad from setting.
Mayonnaise. Use full fat mayonnaise for a smooth, creamy base. Light versions can look thin.
Evaporated milk and cottage cheese. Chill the evaporated milk first and use small curd cottage cheese for an even texture.
Walnuts. Chop them fine and toast them lightly for deeper flavor. Pecans work too.
How to Make Lime Gelatin Cottage Cheese Salad
1. Heat the liquid Combine the saved pineapple juice and enough water to make 1 cup in a small saucepan and bring it to a boil.
2. Dissolve the gelatin Remove the pan from the heat and whisk in the gelatin mix for 2 minutes until fully dissolved.
3. Cool until syrupy Pour into a large bowl and refrigerate for 25 to 30 minutes, until slightly thickened like egg whites. Adding the other ingredients too early can cause separation.
4. Fold in the base Whisk in the mayonnaise and evaporated milk until smooth, then stir in the cottage cheese and drained pineapple.
5. Add the walnuts Fold in the chopped walnuts and pour everything into a 9×13 inch dish or a 6 cup mold.
6. Chill until set Refrigerate for at least 4 hours, until firm. Cut into 12 squares and serve cold.
How to Serve Lime Gelatin Cottage Cheese Salad
Cut the salad into squares and serve it on lettuce leaves or small plates. It pairs with oven baked BBQ chicken and creamy buttermilk coleslaw at a summer cookout. Add fluffy dinner rolls to the table, and serve fresh pineapple lemonade on the side for a bright, fruity meal.
How to Store and Reheat Lime Gelatin Cottage Cheese Salad
Cover the dish and keep the salad in the refrigerator for up to 3 days. Do not freeze it, because the gelatin weeps and the mayonnaise separates. Keep it cold until serving, and do not leave it out longer than 2 hours, or 1 hour on a hot day.
Tips and Variations for Lime Gelatin Cottage Cheese Salad
Cool the gelatin before adding dairy. Warm gelatin curdles the cottage cheese and melts the mayonnaise. Wait until it thickens slightly.
Drain the pineapple well. Press it in a sieve to remove extra juice that can weaken the set.
Use a mold. Lightly grease a mold with oil and invert it onto a platter for a classic presentation.
Chill overnight. A full night gives the cleanest squares and a milder flavor.
Swap the nuts. Use pecans or leave them out for a nut free version.
Add fruit. Fold in mandarin oranges or diced celery for variety.
Flag the allergens. This salad contains eggs from the mayonnaise, dairy, and tree nuts from the walnuts, so label it for guests.
Check trusted guidance. For general advice on keeping mayonnaise based salads safe, see the University of Illinois Extension picnic salad safety tips.
Frequently Asked Questions About Lime Gelatin Cottage Cheese Salad
Why did my lime gelatin cottage cheese salad not set?
Too much liquid is the usual cause. Drain the pineapple well, measure the liquid, and chill for at least 4 hours.
Can I make lime gelatin cottage cheese salad a day ahead?
Yes. Overnight chilling is ideal. Cut and serve straight from the refrigerator.
Can I use fresh pineapple in lime gelatin cottage cheese salad?
No. Fresh pineapple contains an enzyme that stops gelatin from setting. Use canned or cooked pineapple.
Can I use Greek yogurt instead of mayonnaise?
Yes. Use 1 cup of plain Greek yogurt for a tangier, lighter salad.
Can I use sugar free gelatin?
Yes. It sets the same way. The flavor will be less sweet.
Lime Gelatin Salad with Cottage Cheese and Pineapple
Equipment
- Small saucepan
- 9×13 inch dish or mold
- Whisk
Ingredients
Main Ingredients
- 1 can crushed pineapple 8 ounces, drained, juice saved
- 1 cup reserved pineapple juice plus water brought to a boil
- 2 packages lime gelatin dessert mix 3 ounces each
- 1 cup mayonnaise
- 1 cup evaporated milk chilled
- 1 cup small curd cottage cheese
- 1 cup chopped walnuts
Instructions
Cooking
- Boil. Bring the pineapple juice and water to a boil in a small saucepan.
- Dissolve. Whisk in the gelatin mix off the heat, then chill 25 to 30 minutes until slightly thickened.
- Mix. Whisk in the mayonnaise and evaporated milk, then stir in the cottage cheese and pineapple.
- Fold. Fold in the walnuts and pour into a 9×13 inch dish.
- Set. Chill at least 4 hours until firm, then cut into 12 squares.
