Home Page‎ > ‎Salads‎ > ‎

Green Jello Salad

This is another relic of the 1950’s but it really is great.

1 box lemon Jello
1 box lime Jello
2 cups boiling water
small can crushed pineapple (heavy syrup) or 1⁄2 cup pineapple juice
1 package (8 ounces) cream cheese
8 ounce container of small curd cottage cheese (optional)
1⁄2 cup mayonnaise
1⁄2 cup water

Add boiling water to Jello, then add other ingredients, stirring until well blended. Pour into an oiled mold. It sort of settles into layers. Chill until set. Turn out onto a plate. Place a hot (wet) dish towel over the mold to get it to release.

Note: if you leave out the cottage cheese, leave out the last 1⁄2 cup water also.

Never use fresh pineapple with gelatin. There is some enzyme in the pineapple which prevents the gelatin from setting.

-Marion Hutchins