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Retro Jello Cottage Cheese Salad Recipe

Retro Jello Cottage Cheese Salad

A nostalgic lime gelatin salad made with small-curd cottage cheese, crushed pineapple, and whipped topping. Optional mayonnaise and chopped nuts create the richer molded-salad style found in many older community cookbooks.
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Prep Time 15 minutes
Total Time 4 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 3-ounce package (85 g) Lime-flavored gelatin
  • 1 cup Boiling water
  • 1 cup Small-curd cottage cheese
  • 1 8-ounce can (227 g) Crushed pineapple, well drained
  • 1 cup Whipped topping, thawed
Optional Add-Ins
  • 1/2 cup Mayonnaise
  • 1/2 cup Chopped pecans or walnuts

Method
 

Step-by-Step
  1. Pour the boiling water into a medium bowl and sprinkle in the lime gelatin. Stir for about 2 minutes, or until every granule has dissolved and the liquid looks completely smooth.
  2. Let the dissolved gelatin stand for several minutes until it is warm rather than hot. This cooling period helps protect the cottage cheese texture and keeps the whipped topping from melting.
  3. Stir in the cottage cheese and thoroughly drained crushed pineapple. For a smoother salad, briefly blend the cottage cheese before adding it, although small-curd cottage cheese is the traditional choice.
  4. If using the older, richer version, blend in the mayonnaise now. Gently fold in the thawed whipped topping, then stir in the chopped nuts if desired.
  5. Pour the mixture into a serving bowl or a lightly greased 6-cup mold. Cover it securely and refrigerate for at least 4 hours, or leave it overnight for a firm set.
  6. If using a mold, place a chilled platter over the opening and carefully invert it. Serve the salad cold, with extra pineapple or a small spoonful of whipped topping if desired.

Notes

Drain the pineapple very thoroughly because excess juice can make the salad watery and prevent a firm set. Keep the finished salad covered and refrigerated. The standard recipe uses a 3-ounce gelatin package; a 6-ounce package is used for a larger 9-by-13-inch dish.