This easy-to-make Lime Jello Salad with cottage cheese has it all, fruity sweetness, crunch, texture, and great flavor!
If you’re looking for a cold side dish that combines traditional ingredients in a very tasty way, this Lime Jello Salad with Cottage Cheese is a great choice.
There’s something truly satisfying about making and serving a fresh molded fruit salad. Whether it’s for a family dinner, potluck, or special holiday meal, you’ll have a big hit on your hands when you serve this popular side dish.
What is it about mixing pineapple, celery, and pecans with lime jello and cottage cheese that makes it taste so special?
I’m not sure, but this recipe really does blend just the right combination of sweet, savory, and natural components into one very yummy and pretty jello fruit salad.
You might be a little intimidated by the fancy look of this dish, but trust me. There’s no need for fear. This recipe is quick to make and comes together very easily.
I made this recipe using a normal 10-cup bundt cake pan.
Here’s what I’m going to teach you in this post:
- What ingredients you need to make this delicious vintage recipe
- Step-by-step instructions for this Jello Salad recipe
- How to create an attractive molded gelatin salad
This article gives you everything you need to know about making a delicious Lime Jello Fruit Salad. From ingredients to instructions and special kitchen equipment, it’s all right here.
How to make Lime Jello Salad with 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. Remove it from the heat and add in 1 cup of cold water.
Pour the jello mixture into a container and place it in the fridge, stirring it every 15 minutes for about 45 minutes.
STEP FOUR: Once the jello is forming a slight gel, combine the cottage cheese, diced celery, crushed pineapple, and chopped pecans in a large bowl.
STEP FIVE: Add the cottage cheese mixture to the now cooled jello and mix. Spray a bundt pan lightly with cooking spray and pour the lime jello salad into the pan.
I used a Caphalon 10-cup bundt cake pan.
STEP SIX: Place it back in the refrigerator covered for at least 5 hours (overnight preferred).
STEP SEVEN: To remove the jello mold from the bundt pan, place it in a pan filled with hot water for 10-15 seconds. Place your serving plate on top of the bundt pan and then carefully flip it over. It should pop right out and look dazzling!
What Will Happen If I Don’t Let My Jello Salad Cool like a Gel Before Adding the Cottage Cheese Ingredients?
Your Lime Jell-O Salad will still be completely edible, but allowing the jello to get into a gel-like form will allow your ingredients to stay evenly spread throughout the salad.
If you add the cottage cheese mixture when the jello is still a liquid, all of the ingredients will sink to the bottom of the bundt pan. When flipped over, it will sit right on the top of the served green jello salad.
Does my Lime Jello Salad need to be refrigerated for storing?
Don’t leave your salad out at room temperature for very long, or it will become runny. Green jello salad keeps for 5-7 seven days, and you must store it in the refrigerator.
It’s best to cover it well or keep it in an airtight container.
Don’t try to freeze this salad unless you intend to eat it while it’s still frozen. I will lose its shape-holding integrity when it gets frozen, so when it thaws out, it becomes liquid again.
Can I add an ingredient other than cottage cheese to this lime jello salad?
Yes, you can swap out with several substitute items.
Here are just some ideas!
- Substitute out the cottage cheese and fold in softened cream cheese or a Cool Whip topping instead
If you’re extra fancy, you can make your own real whipped cream and use it. Make it with stiff peaks and gently stir in.
- For a different flavor twist, a little mayonnaise will add unexpected richness and zestiness.
- A vegan version could feature finely cubed, extra firm tofu instead of cottage cheese.
Will other fruits work well in this recipe?
Other fruits will work great in this recipe. You can include other fruits along with pineapple or instead of it. Other great fruits to consider are canned mandarin oranges, chopped apple, or pear bits.
Just keep the amount of fruit to around 1 cup, so everything sets up and holds together.
For a splash of color, flavored cherries are a good choice too.
I need to make a nut-free version of this salad. Is it ok to leave the nuts out?
Sure. You can leave the ½ cup of pecans out of this recipe, and it will still be wonderful. Feel free to add ½ cup more celery or fruit if you’d like to keep the solids to jello ratio the same.
If nuts are safe for your crew, but you just don’t want to use pecans, you can try chopped walnuts as an alternative.
Is it okay to use fresh or frozen pineapple in this molded lime jello salad?
No to both fresh and frozen pineapple when making this recipe. The enzymes in fresh pineapple and also in frozen pineapple will actually prevent the gelatin in the jello from setting up.
This means lots of runny disappointment instead of lovely dessert. Stick with canned pineapple for success with this recipe.
The only way to use fresh pineapple is to toss in the pieces of fresh or frozen pineapple when you boil the liquid for preparing the jello. This heating process will deactivate those enzymes.
What if I don’t want diced celery in my lime jello salad with cottage cheese?
If celery isn’t your thing, feel free to leave it out. The recipe will work just fine without it. You may also substitute another crunchy ingredient, like chopped apple or jicama.
Other Recipes You’ll Love:
- Jello Lemon Meringue Pie
- Strawberry Jello Salad
- Orange Creamsicle Salad
- Sausage Balls Made Without Bisquick
- 5-Ingredient Instant Pot Macaroni and Cheese
- Easy Snickerdoodle Cookies Made Without Cream of Tartar
- Cranberry Orange Sauce
- 3/4 cup reserved pineapple juice from a can of crushed pineapple (pineapple used later)
- 1 1/4 cup water
- 1 box of lime jello (6 ounce)
- 1 cup cold water
- 1 cup cottage cheese
- 1/2 cup diced celery
- 1 cup canned crushed pineapple, juice already drained
- 1/2 cup chopped pecans
- Drain your can of crushed pineapple juice, reserving about 3/4 cup of the juice.
- 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.
- Add the lime jello mix and stir it until it is dissolved. Remove it from the heat and add in 1 cup of cold water. Pour the jello mixture into a container and place it in the fridge, stirring it every 15 minutes for about 45 minutes.
- Once the jello is forming a slight gel, combine the cottage cheese, diced celery, crushed pineapple, and chopped pecans in a large bowl.
- Add the cottage cheese mixture to the now cooled jello and mix. Spray a bundt pan lightly with cooking spray and pour the lime jello salad into the pan.
- Place it back in the refrigerator covered for at least 5 hours (overnight preferred).
- To remove the jello mold from the bundt pan, place it in a pan filled with hot water, for 10-15 seconds. Place your serving plate on top of the bundt pan and then carefully flip it over. It should pop right out.
Amount Per Serving: Calories: 121Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 111mgCarbohydrates: 17gFiber: 1gSugar: 15gProtein: 3g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.