Green Jello With Cottage Cheese And Pineapple Food

HOLIDAY GREEN GELATIN SALAD

Steps:

• In a large measuring pitcher, mix reserved pineapple juice and enough water to yield 2 cups. Pour into a pot and bring to a boil. Add the lime and lemon gelatin mixes and stir until completely dissolved.
• Stir the mayonnaise and evaporated milk together in a mixing bowl. Stir in the gelatin mixture until completely blended. Mix in the crushed pineapple, cottage cheese, and pecans. Pour the gelatin mixture into a serving bowl. Refrigerate at least 4 hours or overnight.

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).

GREEN JELLO SALAD WITH COTTAGE CHEESE

Steps:

• Drain pineapple juice into 2 cup glass measuring cup. Add enough water to the pineapple liquid to make 2 cups. Put into saucepan and heat liquid. Dissolve Jello in hot pineapple liquid. Put Jello into 1 1/2 quart container (the salad will ultimately be made in this container). Place in refrigerator to cool. Combine remaining ingredients and add to the Jello when the Jello becomes sticky. Combine well and place back in the refrigerator to set up. cook's notes We have had this salad every Thanksgiving and Christmas dinner that I can remember.

GREEN JELLO WITH COTTAGE CHEESE AND PINEAPPLE

Steps:

• 1. Combine the dry lime jello, mandarin oranges, and pineapple or fruit cocktail in a bowl. Set the bowl in the refrigerator to set for about 2 hours. Remove the bowl from the fridge and stir in the cottage cheese and Cool Whip, stirring until well blended.
• 2. Serve immediately, or store in the refrigerator until serving.

GREEN JELLO SALAD RECIPE

Steps:

• Dissolve the gelatin in 2 cups boiling water, about 2 minutes. Vigorously whisk in the cream cheese until well blended. Small pieces may remain. Mix in the crushed pineapple (along with the juices) and 1/2 cup cold water. Pour into desired serving dish. Cover and refrigerate at least 2 hours, or until set. Garnish with pecans, if desired.

COTTAGE CHEESE JELLO SALAD

Steps:

• 1. Gather together your 4 ingredients.
• 2. Sprinkle dry jello out of box over the top and mix. Fold in the cool whip.
• 3. Mix pineapple and cottage cheese together and chill. (Grammie says that the lime jello or orange pineapple were her favorite)

GREEN STUFF (LIME JELLO, CREAM CHEESE, PINEAPPLE, COOL WHIP)

Steps:

• Dissolve jello in hot water. If in a hurry add ice cubes to set a litte faster.
• Mix cream cheese and pineapple in large bowl.
• Add jello.
• Beat until blended.
• Add Cool Whip or any whipped topping and beat for 2 minutes or well blended.
• Pour into large glass pan or bowl and chill at least four hours. I've been known to use the freezer when in a hurry and it works out fine.
• Enjoy!

COTTAGE CHEESE JELLO FRUIT SALAD

Steps:

• Mix cottage cheese and jello until thoroughly blended.
• Add drained fruit cocktail. Mix in any additional fruit and mini marshmallows if desired.
• Add cool whip and stir.

GREEN JELLO SALAD (AKA MORMON JELLO SALAD) IS ONE RETRO DESSERT THAT'S ABOUT TO MAKE A BIG COMEBACK

Steps:

• Drain pineapple in a colander over a large measuring cup to save juice. Add enough water to make 2 cups total liquid. Heat juice/water mixture over medium high heat and bring just to a boil. Add jello mixes and stir until completely dissolved. Remove from heat and allow to cool slightly, about 10 minutes. In a large bowl, whisk together evaporated milk and mayo until smooth. Slowly add jello mixture to mayo mixture, stirring to incorporate. Fold in crushed pineapple, cottage cheese and nuts. Transfer to a glass 8x8 baking dish. Cover and chill in fridge overnight before serving. To serve, cut into squares and top with whipped cream, if desired.