LIME COTTAGE CHEESE SALAD A/K/A "GREEN GUNK"
This is a holiday tradition for my husband's family. I'm told the recipe comes from his great-aunt. While I was quite skeptical after hearing the list of ingredients, they blend wonderfully for a delicious "salad". I have affectionately named it "Green Gunk" because that's what it looks like! My hubby's family fights over the leftovers. Prep time doesn't include chilling time, so plan ahead...I've been instructed by my hubby's family that this is best made the night before serving.
Provided by MommaJen
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain the pineapple very well (if there is any liquid left in the pineapple, the salad won't set up correctly); save the pineapple juice.
- Add enough water to the reserved pineapple juice to make 2 cups of liquid; place in a saucepan and bring to a boil.
- Place jello in a large mixing bowl and pour boiling pineapple juice over jello. Stir until fully dissolved.
- Place bowl in an ice bath for several minutes, then refrigerate until jello reaches honey consistency (DO NOT let it set up firm).
- While waiting on jello to reach proper consistency, whip whipping cream until peaks form.
- Also, while waiting on jello, in another bowl, combine cottage cheese, marshmallows, pecans, and pineapple and mix well.
- When jello reaches proper consistency, remove from refrigerator and whip until light and fluffy and about doubled in size.
- Fold cottage cheese mixture into jello.
- Fold whipped cream into jello mixture.
- Refrigerate for at least one hour, preferably overnight.
- Refrigerate leftovers (there won't be any!).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love