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Green Jello Salad with Cottage Cheese

recipe at a glance
Rating: 5/5
1 review
1 comment

ready in: 2-5 hrs
serves/makes:   10

recipe id: 34275
cook method: stovetop

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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.

cook's notes

We have had this salad every Thanksgiving and Christmas dinner that I can remember.

added by Mary and Joe Molinaro molinaro


291 calories, 17 grams fat, 30 grams carbohydrates, 8 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
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....

Guest at

love jello

what size package of jello do you use the large box or the small one?

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