This salad has been a family favorite for over four generations, requested every Thanksgiving and Christmas. It is smooth and creamy with the crunch of pecans, and light green in color. It has a very unique flavor, and goes very quickly at our home. Any left over crushed pineapple and cottage cheese make a great snack for kids.
Ingredients
- 1 cup crushed pineapple , drained with juice reserved
- 1 cup water , or as needed
- 1 , 3 ounce
- 1 , 3 ounce
- 1 cup mayonnaise
- 1 cup canned evaporated milk
- 1 cup small curd cottage cheese
- 0.5 cups coarsely chopped pecans
Instructions
-
1
In a large measuring pitcher, mix reserved pineapple juice and enough water to yield 2 cups. Pour into a pot and bring to a boil. Add the lime and lemon gelatin mixes and stir until completely dissolved.
-
2
Stir the mayonnaise and evaporated milk together in a mixing bowl. Stir in the gelatin mixture until completely blended. Mix in the crushed pineapple, cottage cheese, and pecans. Pour the gelatin mixture into a serving bowl. Refrigerate at least 4 hours or overnight.
Nutrition Facts
Per serving
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