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Grandma's Lime Jello Salad for Easter

Southern lime jello salad with cottage cheese, pecans, and pineapple is an Easter staple. Grandma's original recipe with make-ahead tips and storage advice
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Prep Time: 20 minutes
Cook Time: 0 minutes
artial chill: 45 mins | Overnight chill: 8 hrs (mostly hands-off): 0 minutes
Total Time: 20 minutes
Servings: 12 servings
Calories: 278kcal
Author: Anjali

INGREDIENTS

  • 1 6 oz pk lime gelatin
  • 1 6 oz pk Lemon Gelatin
  • ½ cup Boiling Water
  • ½ cup Ice Water
  • 1 cup Pineapple crushed, well drained
  • 2 cups Cottage Cheese
  • 1 cup Mayonnaise
  • 1 can Sweetened Condensed Milk 14oz can
  • 3 tablespoon Horseradish
  • 3 tablespoon Fresh Lemon juice
  • ⅓ teaspoon Salt
  • 1 cuo Pecan finely chopped

INSTRUCTIONS

  • Prep your ingredients (20 mins): Drain 1 cups crushed pineapple, well-drained thoroughly in a fine mesh strainer, pressing firmly. Measure out all remaining ingredients before you begin. Lightly grease your bundt mold or 9×13 dish and set aside.
  • Dissolve the gelatin (5 mins): In a large bowl, dissolve both the lime and lemon gelatin packages in 1.5 cups boiling water. Add 1.5 cups ice water and stir until the ice melts and the mixture cools completely.
  • Add pineapple & partial chill (45 mins): Stir in 1 cups crushed pineapple, well-drained. Cover the bowl and refrigerate until the mixture is slightly set — it should look like the consistency of uncooked egg whites. Do not skip this step.
  • Make the creamy mixture (5 mins): In a medium bowl, stir together 2 cups cottage cheese, 1 cups mayonnaise, 1 pieces 14-oz. can sweetened condensed milk, 3 tablespoons prepared horseradish, 3 tablespoons fresh lemon juice, and 0.3 teaspoons salt until smooth and fully combined.
  • Combine & fold in nuts (5 mins): Stir the creamy mixture into the partially set gelatin base until fully incorporated. Gently fold in 1 cups finely chopped pecans. Do not overmix.
  • Mold & chill overnight (8 hrs minimum): Pour into your prepared mold or dish. Cover tightly and refrigerate overnight — at least 480 minutes 480:00. To unmold, dip briefly in warm water for 10 seconds, run a thin spatula around the edges, and invert confidently onto a lettuce-lined platter.

Notes

Don't skip the horseradish — it won't taste like horseradish, it just cuts the sweetness and gives the salad its signature depth. Drain your pineapple very well or the gelatin won't set. Pecans can be swapped for walnuts, or omitted for a nut-free version. Keeps covered in the fridge for up to 4 days. Do not freeze.

Nutrition

Nutrition Facts
Grandma's Lime Jello Salad for Easter
Amount Per Serving
Calories 278 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Trans Fat 0.03g
Polyunsaturated Fat 9g
Monounsaturated Fat 4g
Cholesterol 25mg8%
Sodium 352mg15%
Potassium 191mg5%
Carbohydrates 22g7%
Fiber 0.3g1%
Sugar 21g23%
Protein 7g14%
Vitamin A 158IU3%
Vitamin C 10mg12%
Calcium 129mg13%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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