1 package lemon jello 1 package lime jello 1 can (20 ounce size) pineapple 1 can (14 ounce size) evaporated milk 1 cup cottage cheese 1/2 cup mayonnaise or miracle whip 1/2 cup coarsely chopped pecans 1 pinch salt
Drain pineapple juice into 2 cup glass measuring cup. Add enough water to the pineapple liquid to make 2 cups. Put into saucepan and heat liquid.
Dissolve Jello in hot pineapple liquid. Put Jello into 1 1/2 quart container (the salad will ultimately be made in this container). Place in refrigerator to cool. Combine remaining ingredients and add to the Jello when the Jello becomes sticky. Combine well and place back in the refrigerator to set up.
We have had this salad every Thanksgiving and Christmas dinner that I can remember.
Love this salad. Back in the 50s & 60s it was called 'Snappy Salad'. Back in the day, there was 1 extra ingredient, 1 tablespoon of 'horseradish'. It gave the salad some ZING. Hence, 'Snappy' salad. I highly recommend putting the horseradish in the salad. Try it. You'll love it that way....
Jun 17, 2006
what size package of jello do you use the large box or the small one?