Trishs Lime Jello Cottage Cheese And Pineapple Salad Recipes

AMISH DRY LIME GELATIN SALAD / DESSERT (JELLO)

Steps:

• In a 4-6 quart bowl, pour dry gelatin over cottage cheese, pineapple, whipped topping and nuts; stir together well.
• ***Chill 2 to 3 hours***.

LEMON-LIME JELLO SALAD A.K.A. DAD'S GREEN JELLO

Steps:

• Lightly spray a 9 x 13 baking dish.
• Dissolve both boxes of JELLO and unflavored gelatin in hot water in baking dish.
• Stir in sweetened condensed milk, pineapple, cottage, cheese and mayonnaise until thoroughly combined.
• Chill until firm, at least 2 hours.
• Sprinkle on lemon and lime zest if desired.
• Cut into squares and serve cold.

LIME COTTAGE SALAD

Steps:

• Drain the pineapple well and save the juice.
• Mix the jello according to directions on the box, using all of the pineapple juice as the liquid, adding enough water, if needed, to make the right amount on package.
• Put the jello in the refrigerator until it is partially set.
• Mix in the cottage cheese and pineapple.
• Put into a mold or pretty dish and refrigerate till firm.
• Enjoy!

GRANDMA'S LIME GREEN JELLO SALAD RECIPE (WITH COTTAGE CHEESE & PINEAPPLE)

Steps:

• In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
• Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
• In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
• Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

MOMS LIME JELLO SALAD

Steps:

• 1. Drain pineapple and throw into medium size bowl, add cottage cheese, cool whip and dump the jello powder into the mix. Mix well and refrigerate about an hour before serving and enjoy!

LIME JELLO & PINEAPPLE SALAD

Steps:

• 1. In a large bowl prepare jello according to package instructions. Chill for at least 2 hours.
• 2. Fold the drained pineapple and the cottage cheese into the chilled jello until it is thoroughly incorporated.
• 3. Store in refrigerator, covered.

TRISH'S LIME JELLO COTTAGE CHEESE AND PINEAPPLE SALAD

Steps:

• Mix Jello, hot water and pineapple together and let partially set. Fold in condensed milk, mayonnaise, cottage cheese and nutmeats. Put in mold and let set in refrigerator. (Bottom of mold may be lined with sliced pineapple and maraschino cherries.) Cut and serve on lettuce leaf or endive. Serves sixteen.

MARSHMALLOW LIME SALAD

Steps:

• In a bowl, dissolve both packages of gelatin in boiling water. Add marshmallows and stir until dissolved. Chill until partially set., Combine the pineapple, cottage cheese and mayonnaise; stir into gelatin. Pour into a 9-in. square dish. Chill until firm.

PINEAPPLE LIME JELLO SALAD

Steps:

• Drain the juice from the can of crushed pineapple and reserve the liquid in a measuring cup.
• In a large bowl, mix together the cottage cheese, drained pineapple and greek yogurt. Cover and refrigerate to use later.
• Using another bowl, mix the 2 packets of jello with 2 cups of liquid. (First, measure the juice from the can and add hot water until you have 2 cups liquid). Stir until diluted.
• Cover and refrigerate the jello mixture until it begins to gel, about 1 hour.
• Remove the jello mixture from the refrigerator and whip it until it becomes frothy, about 10 minutes.
• Mix the pineapple mixture and the jello mixture together.
• Stir in the nuts.
• Refrigerate until it begins to firm, 4 hours.