How long can I store leftover Lime Jello Salad?

Store leftovers covered in the refrigerator for up to 3 days. Note that the texture may soften slightly and the pecans can lose some crunch.

Can I make this salad dairy-free?

Yes, substitute the cottage cheese with a plain dairy-free yogurt alternative and use a coconut-based whipped topping. Note the texture may be slightly less firm.

Why did my salad turn out watery?

The pineapple likely was not drained well enough, or the gelatin mixture was too warm when the whipped topping was added, causing separation.

Can I use frozen whipped topping that has already been thawed and refrozen?

It's not recommended, as refrozen whipped topping loses its structure and can deflate too much, yielding a denser salad.

Is there a substitute for pecans?

Yes, you can use chopped walnuts, almonds, or even toasted sunflower seeds for a similar crunch.

Home / Recipes / american / Lime Jello Salad

americanEasyvegetariangluten free

Lime Jello Salad

RATING

4.3/5(38)

TASTE SCORE

7/10

A retro potluck classic that's creamy, tangy, and refreshingly cool. Lime gelatin fluff folded with crushed pineapple, cottage cheese, and whipped topping, then studded with crunchy pecans. Light, fluffy, and surprisingly addictive, this vintage salad comes together in minutes and steals the show at any holiday table.

PREP

15m

COOK

SERVES

1 CUP

182 cal

SERVINGS

INGREDIENTS

For 8 servings

85 glime gelatin mix · one 3 oz package1 cupwater · boiling1 cupcottage cheese · small curd, well-drained1 cupcrushed pineapple · well-drained, juice reserved1.5 cupwhipped topping · thawed if frozen½ cuppecans · chopped1 pinchsalt

NUTRITION · PER SERVING

182

CALORIES · 1 CUP

Protein5g · 11%

Carbs21g · 46%

Fat10g · 49%

Fiber1g

Sugar17g

Saturated fat4g

Cholesterol4mg

Sodium193mg

Potassium92mg

Phosphorus66mg

How we calculate →

METHOD · 6 STEPS

prep · ~3 min
Drain the pineapple.
1.Drain crushed pineapple thoroughly in a mesh strainer, pressing gently with the back of a spoon to remove excess juice.
2.Reserve the juice for another use; you want the pineapple as dry as possible so the salad sets properly.
TIPSave the pineapple juice to mix with sparkling water or add to smoothies.
mix · ~2 min
Dissolve the gelatin.
1.Empty the lime gelatin mix into a large mixing bowl.
2.Pour 1 cup boiling water over the powder and whisk vigorously until completely dissolved, about 1 minute.
3.Add the pinch of salt and stir to combine.
TIPMake sure every granule dissolves — undissolved gelatin creates rubbery spots.
mix · ~15 min
Fold in the cottage cheese and pineapple.
1.Add the well-drained cottage cheese and crushed pineapple to the warm gelatin mixture.
2.Fold gently with a rubber spatula until evenly distributed.
3.Let the mixture cool at room temperature until slightly thickened but not set, about 15 minutes.
TIPDon't rush this — if the gelatin is too warm it will melt the whipped topping.
mix · ~2 min
Fold in the whipped topping and pecans.
1.Gently fold in the whipped topping until no white streaks remain and the mixture turns uniformly pale green.
2.Fold in the chopped pecans, reserving a tablespoon for garnish if desired.
TIPUse a light hand — aggressive mixing deflates the fluff and makes the salad dense.
assemble · ~240 min
Transfer to mold and chill.
1.Pour the mixture into a gelatin mold or an 8x8 inch glass dish.
2.Smooth the top with the spatula and cover tightly with plastic wrap.
3.Refrigerate for at least 4 hours, preferably overnight, until firmly set.
TIPRun the mold under warm water for 10 seconds to release — no longer, or it melts.
serve · ~1 min
Unmold, slice, and serve cold.
If using a mold, dip it briefly in warm water and invert onto a serving plate. For a dish, cut into squares. Garnish with reserved chopped pecans and serve straight from the fridge.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the crushed pineapple extremely well, pressing out as much juice as possible, or the salad may become watery.
2
Let the gelatin mixture cool to a syrupy consistency (about 15 minutes) before folding in the whipped topping to prevent melting.
3
Fold the whipped topping in gently with a rubber spatula, using a figure-eight motion to keep the mixture light and fluffy.
4
For clean slices, use a thin knife dipped in hot water and wiped dry between cuts.
5
If using a decorative mold, lightly grease it with neutral oil before filling for easier unmolding.
6
Refrigerate for at least 4 hours, but overnight yields the firmest, most sliceable texture.

RECIPE VARIATIONS