Grandma S Lime Green Jello Salad Recipe With Cottage Cheese

Grandma S Lime Green Jello Salad Recipe With Cottage Cheese In a mixing bowl, stir together the mayo and evaporated milk. combine until very smooth. slowly stir in the jell o mixture until all is incorporated with the mayo milk mixture. stir in the crushed pineapple, cottage cheese, and walnuts. pour mixture into an 8×8″ glass casserole pan. Boil 2 cups water in a pot on the stove. add the two boxes of jello and the unflavored gelatin powder to a large heat proof mixing bowl. add the boiling water to the bowl and stir until jello is completely dissolved. add two cups of ice cubes to the jello mixture and stir until the ice melts enough to cool the liquid.

Granny S Lime Jello Salad With Cottage Cheese Granny S In In a large bowl, stir together the mayonnaise, and evaporated milk until smooth. slowly add in the gelatin mixture and stir until combined. fold in the cottage cheese, crushed pineapple and chopped walnuts. pour the mixture into an 8×8 baking dish; cover and refrigerate for at least 4 hours. Dissolve gelatin and sugar in hot water. 3 ounces lime gelatin, 3 4 cup hot water, 1 4 cup granulated sugar. stir in pineapple and chill until mixture begins to stiffen, but is not firm. 8 ounces crushed pineapple. whip lime mixture using an electric mixer. add cottage cheese and beat all together. 1 cup cottage cheese. Step one: drain your can of crushed pineapple juice, reserving about 3 4 cup of the juice. step two: add 1 1 4 cup water to the pineapple juice to make 2 cups of liquid, pour it into a small pot, and bring it to a boil. step three: add the lime jello mix and stir it until it is dissolved. In a 9×13 baking dish, dissolve gelatin in the very hot juice. stir until the gelatin crystals are fully dissolved and the liquid is clear. stir the condensed milk, pineapple, cottage cheese, mayo and pecans into the gelatin. i use a whisk to break up any clumps of mayo and to fully incorporate everything.

Lime Green Jello Salad Recipe Step one: drain your can of crushed pineapple juice, reserving about 3 4 cup of the juice. step two: add 1 1 4 cup water to the pineapple juice to make 2 cups of liquid, pour it into a small pot, and bring it to a boil. step three: add the lime jello mix and stir it until it is dissolved. In a 9×13 baking dish, dissolve gelatin in the very hot juice. stir until the gelatin crystals are fully dissolved and the liquid is clear. stir the condensed milk, pineapple, cottage cheese, mayo and pecans into the gelatin. i use a whisk to break up any clumps of mayo and to fully incorporate everything. Fold in whipped topping: gently fold in the whipped topping or whipped cream until well combined. chill: pour the mixture into a serving dish or mold and refrigerate until set, usually for at least 4 hours or overnight. serve: once set, the jello salad can be served as is or unmolded onto a serving plate. Instructions. in a large multi cup measuring cup (i use my 4 cup pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. pour into pot and bring just to a boil. add the lime jell o mixes to the boiling pineapple juice water and stir until dissolved. remove from heat, allow to cool just.