Lime Gelatin And Cottage Cheese Salad

Just like grandmama used to make.

16 servings

This lime gelatin salad offers everything people adore (or cannot abide) about over-the-top congealed salads. Not everyone enjoys a congealed salad, not even when they harbor fond memories of a grandmother or other family members serving these molded creations on special occasions. That just means there's more for the rest of us.

Lime Gelatin and Cottage Cheese Salad

Caitlin Bensel; Food Stylist: Torie Cox


  • 1 (6-oz.) package lime gelatin

  • 1 (6-oz.) package lemon gelatin

  • 1 1/2 cups boiling water

  • 1 1/2 cups ice water

  • 1 cup well-drained crushed pineapple

  • 2 cups cottage cheese

  • 1 cup mayonnaise

  • 1 (14-oz.) can sweetened condensed milk

  • 3 tablespoons prepared horseradish

  • 3 tablespoons fresh lemon juice

  • 1/4 teaspoon salt

  • 1 cup finely chopped nuts


  1. Dissolve gelatin in boiling water in a large bowl. Add ice water, and stir until ice melts and gelatin mixture cools. Stir in pineapple. Cover and chill 45 minutes or until slightly set. The mixture should be the consistency of uncooked egg whites.

  2. Stir together cottage cheese, mayonnaise, sweetened condensed milk, horseradish, lemon juice, and salt in a medium bowl; stir into gelatin mixture. Fold in nuts.

  3. Pour into mold, if desired. Cover and chill overnight.


The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South (2014; Time Inc. Books)

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