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Dome-shaped green jello salad featuring a creamy white layer, topped with crunchy walnuts and white crumbles, presented on a light plate.

Classic Green Jello Salad with Cottage Cheese & Pineapple

A nostalgic lime green jello salad combining crushed pineapple, creamy cottage cheese, mayo, and crunchy walnuts. Perfectly sweet-savory and ideal for potlucks and retro-themed gatherings.
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Course: Dessert, Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup crushed pineapple, drained (reserve juice)
  • 2 cups liquid (reserved pineapple juice + cold water to total 2 cups)
  • 6 oz lime Jell-O mix (2 boxes, 3 oz each)
  • 1 cup mayonnaise
  • 1 cup evaporated milk
  • 1 cup small curd cottage cheese
  • 1/2 cup chopped walnuts

Equipment

  • Large measuring cup To combine pineapple juice and water
  • Medium saucepan For boiling the liquid
  • Large mixing bowl To combine creamy and gelatin ingredients
  • Whisk or spatula To stir and combine mixtures smoothly
  • 8×8 inch casserole dish To set and serve the salad

Method
 

  1. In a large measuring cup, combine reserved pineapple juice with cold water to total 2 cups of liquid.
  2. Bring the juice-water mixture to a rolling boil in a medium saucepan.
  3. Remove from heat and add lime Jell-O powder. Stir until completely dissolved—about 2 minutes.
  4. Let the Jell-O mixture cool slightly (not set), so it's warm but not hot.
  5. In a large bowl, whisk together mayonnaise and evaporated milk until smooth and creamy.
  6. Slowly whisk the slightly cooled Jell-O mixture into the mayo mixture until well combined.
  7. Fold in drained crushed pineapple, cottage cheese, and chopped walnuts.
  8. Pour the mixture into an 8×8 inch casserole dish. Cover and refrigerate for at least 4 hours or overnight.
  9. Slice and serve chilled. Optionally garnish with whipped cream or maraschino cherries.

Notes

Use only canned pineapple—fresh pineapple contains enzymes that prevent the Jell-O from setting. Let the gelatin mixture cool slightly before mixing with the dairy to prevent curdling. Chill overnight for the best texture and flavor.