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.
Grandma S Lime Green Jello Salad Recipe With Cottage Cheese Pineapple Empty the gelatin into a small mixing bowl. stir in 2 cups of boiling water. stir thoroughly until the gelatin has dissolved. mix in the ice water, pineapple, lemon juice, and salt: stir in 1 cup ice water, the crushed pineapple with its juice, lemon juice (or vinegar), and a pinch of salt. (make sure you use canned pineapple. In a separate, 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. Refrigerate for 30 minutes to cool to room temperature. remove about 1 cup of whipping cream and place into a piping bag fitted with a tip. refrigerate. in a separate bowl, combine cream cheese and remaining whipping cream and beat well with a mixer. add to lime mixture and beat well until combined. fold in nuts. Mix in the crushed pineapple along with the juices (don’t drain it!) and 1 2 cup cold water. pour into desired serving dish. sometimes grandma used a bowl, sometimes she used a fancy copper mold. cover and refrigerate at least 2 hours, or until set. this salad is really beautiful in a bundt pan or a 13×9 glass dish.
Grandma S Jello Salad Jello Recipes Jello Dessert Recipes Jello Salad Refrigerate for 30 minutes to cool to room temperature. remove about 1 cup of whipping cream and place into a piping bag fitted with a tip. refrigerate. in a separate bowl, combine cream cheese and remaining whipping cream and beat well with a mixer. add to lime mixture and beat well until combined. fold in nuts. Mix in the crushed pineapple along with the juices (don’t drain it!) and 1 2 cup cold water. pour into desired serving dish. sometimes grandma used a bowl, sometimes she used a fancy copper mold. cover and refrigerate at least 2 hours, or until set. this salad is really beautiful in a bundt pan or a 13×9 glass dish. In a bowl, dissolve lime jello and salt in 2 cups of hot water (don't use boiling water, just regular hot water). add 2 cups cold water. chill until slightly thickened the consistency of egg whites, about 30 minutes. in a separate bowl mix cucumber, horseradish, grated onion, and vinegar. fold pineapple and cucumber mixture into jello. 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.
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