This recipe is one that my mom has made since I was a little girl. She got the recipe from her sister, and named it “Favorite Jello Salad.” It’s a classic recipe straight out of the 50′s or 60′s, but it’s so good that I had to share it with you. Southern Living recently did an article on gelatin salads and aspics making a comeback, so I’m right on in the trend department. This would make a great addition to your Mother’s Day brunch or lunch. It’s like dessert, but we always eat it as a side with the meal. It pairs very nicely with ham. Enjoy!
Start by stirring 1 cup of boiling water into a bowl with the packet of lemon jello. Then add 4 cups of miniature marshmallows and stir until dissolved.
In a large bowl mix 1 cup of evaporated milk and 16 oz of cottage cheese, 1 small can of crushed pineapple (with juice), 3 tablespoons of mayo and 1/2 to 1 cup of chopped pecans. Then add the lemon marshmallow mixture and stir well.
Pour into a 9 x 13 baking dish and let set in the refrigerator for a few hours.
Dissolve lime jello in 1 cup of boiling water. Add 1 cup of cold water to jello and cool for about 10 minutes. Spoon the first several spoonfuls on top of the set bottom layer. Then slowly pour the rest on top. Cool in the refrigerator until set and cut into squares.
It’s so creamy, sweet and refreshing at the same time. It’s a great compliment to any meal. Kind of like a good palate cleanser.
Hope you enjoy a blast from the past!