Ingredients

1 cup crushed pineapple (drained with juice reserved)
1 cup water (more or less depending on what’s needed, see instructions below)
2 packages lime jello (3 oz each)
1 cup mayo
1 cup evaporated milk (canned)
1 cup small curd cottage cheese
1/2 cup walnuts (chopped)

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 slightly.
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. Cover and refrigerate for at least 4 hours or overnight (preferred).

Notes

–To avoid waste, I often add all of the drained crushed pineapple from the can into this recipe, even if it’s more than a cup, and if I don’t need the leftovers for anything else.

–For serving, this Lime Jello Salad can be cut into squares or spooned from the dish.

–This recipe can be made 1-3 days in advance.

ST. PATRICK