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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 12 |
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This wonderful salad was one of my MIL's specialties. Everyone looked forward to her bringing to any family occasion. The addition of cottage cheese makes this, for me, a cooling summer lunch, also. Cooking time is actually chilling time Ingredients:
1 (3 ounce) package lime jell-o gelatin |
1 cup boiling water |
1 (8 1/4 ounce) can crushed pineapple, undrained |
1 cup cottage cheese |
1/2 cup evaporated milk (pet brand preferred) |
1/2 cup mayonnaise |
1 teaspoon horseradish |
1 teaspoon lemon juice |
1/2 cup chopped pecans |
Directions:
1. Dissolve the gelatin thoroughly in boiling water.
2. Chill until slightly thickened.
3. Fold in the undrained pineapple.
4. In a small bowl, combine remaining ingredients, blending well.
5. fold into gelatin mixture.
6. Pour into a 9-x-12-inch dish and chill until firm, 4 hours or overnight.
7. I have also made this recipe substituting orange gelatin for the lime and 1 can orange segments, drained, for the pineapple; omit horseradish.
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