Vintage Lime Jello Salad

Green jello salad with cottage cheese and nuts.

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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.

Course Dessert, Side Dish

Cuisine American

Prep Time 5

Setting time 4

Total Time 4 5

Servings servings

Calories 143kcal

Author Beth Neels

Cost $5

Equipment

Jello Mold

Ingredients

6 ounce Lime Jello
1 cup can crushed pineapple
1¼ cup water
¾ cup pineapple juice
1 cup cream style cottage cheese
½ cup pecans
2 cups cold water

Instructions

Drain the crushed pineapple, reserving the juice.
Pour the box of gelatin into a large bowl. Add the reserved pineapple juice and water about 1¼ cups of water (the total pineapple juice and water equals 2 cups) to a small saucepan. Bring it to a boil. Pour the boiling water mixture into the gelatin. Stir until all of the dry gelatin dissolves. Add two cups 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.

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.

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.

Nutrition