Go Back
Easy Jello Cottage Cheese Salad Recipe

Easy Jello Cottage Cheese Salad

A fluffy lime gelatin salad made with cottage cheese, crushed pineapple, and whipped topping. This nostalgic chilled salad is quick to prepare and best served after 4 hours or overnight in the refrigerator.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 3-ounce box Lime gelatin dessert mix
  • 16 ounces Small-curd cottage cheese
  • 1 8-ounce can Crushed pineapple, very well drained
  • 1 8-ounce tub Frozen whipped topping, thawed
Optional Add-In
  • 1/2 cup Chopped pecans or walnuts

Method
 

Step-by-Step
  1. Drain the crushed pineapple in a fine-mesh strainer, pressing it lightly with the back of a spoon to remove as much liquid as possible. Set it aside while preparing the creamy salad base.
  2. Place the small-curd cottage cheese in a large mixing bowl and sprinkle the dry lime gelatin mix evenly over it. Stir until the gelatin is distributed throughout the cottage cheese.
  3. Fold the well-drained pineapple into the cottage cheese mixture. Add the chopped pecans or walnuts at this point if you are using them.
  4. Gently fold in the thawed whipped topping until the mixture looks uniform and fluffy. Avoid vigorous stirring, which can flatten the whipped topping.
  5. Transfer the salad to a covered serving bowl and refrigerate for at least 2 hours. For the best texture and a more settled flavor, chill it for 4 hours or overnight before serving.

Notes

Thoroughly drained pineapple is important because excess liquid can make the salad loose. For a smoother texture, briefly blend the cottage cheese before adding the dry gelatin. A firmer molded variation can be made by dissolving the 3-ounce gelatin package in 1 cup boiling water, cooling it to room temperature, combining it with the cottage cheese, drained pineapple, and whipped topping, then refrigerating for 3 to 4 hours.