Vintage Lime Jello Salad
Lime Jello Salad is a nostalgic dessert or side for all of your summer picnics and backyard BBQs. With only four ingredients, it comes together in a matter of minutes.
Jello was all the rage in the ’60s and ’70s. No picnic, reunion or BBQ was complete without at least one Jello Salad. This one was always a favorite. It’s fruity, a bit creamy and has a bit of crunch from the nuts.
Jell-O salads were also served as a side dish on holidays like Thanksgiving and Christmas.
What You Need
- Lime Gelatin: Use either one large 6-oz box or two small ones. You could use lemon jello, but my mom and grandma always used lime jello.
- Crushed Pineapple: Be sure to buy canned pineapple in its own juice; avoid pineapple in syrup, as it will be overly sweet. You can substitute fresh pineapple if you use fresh, process it in the food processor to crush it. Additionally, you’ll need to either make pineapple juice or purchase some.
- Cottage Cheese: Use your favorite brand of small curd cottage cheese.
- Pecans: The nuts can be roasted or raw. I happened to have raw in the pantry. You can substitute chopped walnuts if you don’t have pecans.
How to Make It
Drain the pineapple in a fine-mesh colander. Reserve the juices.
Measure the pineapple juice. Add cold water to the juice. Boil them in a small saucepan or the microwave.
Pour the boiling water mixture into the jello mixture in a large bowl. Stir until all of the gelatin is dissolved. Cover with plastic wrap. Refrigerate the jello for 30-90 minutes until it is partially set. Check it often to make sure it doesn’t over-set.
Add the remaining ingredients to a small bowl.
Mix them well.
When the jello is partially set, it should be a thick liquid.
Add the remaining ingredients to the partially set jello.
Gently fold the ingredients in until it is well mixed.
Pour the jello into a jello mold. If you don’t own a jello mold, a bundt cake pan will work well. If you use the bundt pan, lightly grease it with non-stick spray. If you don’t have either, pour the jello into a casserole dish or an 8×8 baking dish.
How to Unmold and Serve
Fill a container that the jello mold will fit in, or the sink, with warm water. Dip the mold into the warm water for about 10 seconds. Tap the sides with the heel of your palm to loosen the jello from the mold.
Place a plate on top of the mold and turn the plate and the mold over simultaneously to unmold.
Serve with a dollop of whipped cream or Cool Whip and garnish with maraschino cherries.
How to Store Leftovers
Store leftovers in airtight storage containers for about 5 days. After three days, it may start to sweat water. That can be drained off the plate. Do not freeze.
Give this vintage jello salad a try and transport yourself to a simpler time.
More Jello Salads
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Vintage Lime Jello Salad
Ingredients
- 6 ounce Lime Jello
- 1 cup can crushed pineapple
- ¾ cup pineapple juice
- 1 cup cream style cottage cheese
- ½ cup pecans
Instructions
- Drain the crushed pineapple, reserving the juice.
- Pour the box of gelatin into a large bowl. Add the reserved pineapple juice and water to a small saucepan. Bring it to a boil. Pour the boiling water mixture into the gelatin. Stir until all of the dry gelatin is dissolved. Add one cup of cold water and mix.
- Refrigerate the jello for 30 to 90 minutes, depending on how cold your refrigerator is. Check it often. It should be a thick, syrupy consistency.
- Meanwhile, add the remaining ingredients to a medium bowl. Stir well to combine.
- Once the jello is the correct consistency, gently fold in the other ingredients. Pour the jello into a jello mold or a bundt pan lightly sprayed with non-stick spray.
- Refrigerate for a total of about four hours until the jello is set.
How to Unmold the Jello
- Fill a container that the jello mold will fit in, or the sink, with warm water. Dip the mold into the warm water for about 10 seconds. Tap the sides with the heel of your palm to loosen the jello from the mold.
- Place a plate on top of the mold and turn the plate and the mold over simultaneously to unmold.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- Lime Gelatin: Use either one large 6-oz box or two small ones. You could use lemon jello, but my mom and grandma always used lime jello.
- Crushed Pineapple: Be sure to buy canned pineapple in its own juice; avoid pineapple in syrup, as it will be overly sweet. Fresh pineapple can also be used. If you use fresh, process in the food processor to crush it. Additionally, you’ll need to either make pineapple juice or purchase some.
- Cottage Cheese: Use your favorite brand of small curd cottage cheese.
- Pecans: The nuts can be roasted or raw. I happened to have raw in the pantry. You can substitute chopped walnuts if you don’t have pecans.
Nutrition
Originally published July 18, 2025.
