Lime Gelatin Salad with Cottage Cheese and Pineapple
A chilled lime gelatin salad with cottage cheese, crushed pineapple, and walnuts.
Equipment
- Small saucepan
- 9x13 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 9x13 inch dish.
- Set. Chill at least 4 hours until firm, then cut into 12 squares.
Notes
Substitutions: Use Greek yogurt for the mayonnaise, or pecans for the walnuts.
Tips: Cool the gelatin until syrupy before adding the dairy.
Storage: Refrigerate up to 3 days. Do not freeze.