This salad has been a family favorite for over four generations, requested every Thanksgiving and Christmas. It is smooth and creamy with the crunch of pecans, and light green in color. It has a very unique flavor, and goes very quickly at our home. Any left over crushed pineapple and cottage cheese make a great snack for kids.
Ingredients
- pineapple: 1 cup (drained with juice reserved, crushed)
- water: 1 cup (or as needed)
- lime flavored Jell-O® mix: 1 pack (3 ounce pack)
- lemon flavored Jell-O® mix: 1 pack (3 ounce pack)
- mayonnaise: 1 cup
- canned evaporated milk: 1 cup
- small curd cottage cheese: 1 cup
- pecans: 0.5 cup (coarsely chopped)
Metric Conversion
Stages of cooking
-
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.
