Lime Pineapple Jello
Ingredients
- 1 small package lime jello
- 1 cup water, boiling
- 1 (5.5 oz) small can evaporated milk
- 1 small carton cottage cheese
- 1 small can crushed pineapple
- 1/2 cup almonds, walnuts or pecans, chopped
- 1/2 cup celery, chopped
- 1/2 cup mayonnaise
Step-by-Step Instructions
- Dissolve lime jello in one cup boiling water. Let the mixture cool to room temperature, about 10-15 minutes (don’t let it set).
- Once cooled, mix in the evaporated milk, cottage cheese, crushed pineapple (with juice), chopped nuts, celery, and mayonnaise until well combined.
- Pour into an 8x8 dish and refrigerate until firm, at least 3-4 hours or overnight.
Common Problems and Solutions
Q: Why didn't my jello set properly?
A: Make sure the jello mixture has cooled to room temperature before adding the other ingredients—if it's too hot, it won't set properly. Also, don't add the ingredients while the jello is still liquid and warm, as this can prevent proper gelation.
Q: Can I use fresh pineapple instead of canned?
A: Fresh pineapple contains enzymes that prevent gelatin from setting, so always use canned pineapple for jello salads. The canning process deactivates these enzymes.
Tips and Techniques
For best results, drain the crushed pineapple slightly if it seems very juicy—too much liquid can make the jello too soft. You can also chill the empty dish beforehand to help the jello set faster.
Ingredient Substitutions
- cottage cheese: ricotta cheese or small-curd cream cheese
- mayonnaise: sour cream or Greek yogurt
- lime jello: lemon jello or orange jello
Equipment Needed
- 8x8 baking dish or glass pan
- mixing bowl
- whisk or spoon
Historical Context
Jello salads became wildly popular in the American South during the 1950s and 60s when gelatin molds were a sign of modern entertaining. This particular recipe combines the sweet-savory approach typical of that era.
