Lime Gelatin & Cottage cheese salad

1959 River Roads Cookbook, Jr. League of Baton Rouge. LA. Via Martha Woods. 5/2012 Lime, pineapple old fashion favorite.

Yield: 16 servings
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  • 1 package(s) lime gelatin
  • 1 package(s) lemon gelatin
  • 2 cup(s) hot water
  • 20 ounce(s) crushed pineapple chill first
  • 1 cup(s) cottage cheese chill first
  • 1 cup(s) mayonnaise chill first
  • 14 ounce(s) sweetend condensed milk chill first
  • 1 cup(s) nuts (pecans good) fine chopped
  • 2 tablespoon(s) horseradish heaping
  • 3 tablespoon(s) lemon juice
  • 1/4 teaspoon(s) salt (optional)


  1. Dissolve gelatin in hot water. Let stand until cool.
  2. Add cold pineapple (best if cold).
  3. Blend cottage cheese and mayonnaise until smooth.
  4. Add to pineapple, gelatin mix.
  5. Add all other ingredients.
  6. Stir until begins to congeal. Faster if milk is cold too.
  7. Pour into molds. 17/9 inch glass baking dish works.
  8. Refrigerate overnight.
May 2012

This recipe is a personal recipe added by MJ Holderer and has not been tested or endorsed by MyRecipes.

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