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A retro American classic! This fluffy, sweet, and tangy salad combines lime jello, creamy cottage cheese, pineapple, and marshmallows. Perfect for potlucks and holiday gatherings.
Dissolve the gelatin: In a large bowl, add the lime gelatin powder. Carefully pour 1 cup of boiling water over the powder. Whisk continuously for about 2 minutes until the gelatin is completely dissolved and no granules remain.
Add the creamy and fruity ingredients: Let the gelatin mixture cool for 5-10 minutes at room temperature. Whisk in the cottage cheese and the well-drained crushed pineapple until evenly combined.
Chill the mixture until partially set: Cover the bowl and refrigerate for 60-90 minutes. The mixture should thicken to the consistency of unbeaten egg whites. It should not be fully firm.
Fold in the final ingredients: Remove the partially set Jello mixture from the refrigerator. Gently fold in the thawed whipped topping, mini marshmallows, and chopped pecans until just combined. Be careful not to overmix.
Transfer and chill until firm: Pour the salad into a serving bowl or an 8x8 inch dish. Cover and refrigerate for at least 4 hours, or overnight, until completely firm. Serve chilled.
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A retro American classic! This fluffy, sweet, and tangy salad combines lime jello, creamy cottage cheese, pineapple, and marshmallows. Perfect for potlucks and holiday gatherings.
This midwest recipe takes 15 minutes to prepare and yields 4 servings. At 347.43 calories per serving with 10g of protein, it's a beginner-friendly recipe perfect for side or dessert or snack.
Omit the pecans entirely or replace them with toasted shredded coconut for a different texture.
Use a dairy-free cottage cheese alternative and a coconut or soy-based whipped topping. Results may vary in texture.
Use multi-colored mini marshmallows to make it more visually appealing for children. You can also skip the nuts.
To speed up the partial setting time, place the bowl in an ice bath and stir gently until it begins to thicken.