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Pineapple Congealed Salad

  • Prep

    15 m
  • Ready In

    4 h 15 m
KITTY39503

KITTY39503

Fruity and cheesy with a little bite. Make the salad firmer by including one small package of prepared unflavored gelatin. Walnuts may be used instead of pecans.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. In a 9x13 inch dish, mix lemon flavored gelatin mix, lime flavored gelatin mix and boiling water. When the mixes are completely dissolved, pour in remaining water. Chill in the refrigerator 1 hour, or until the gelatin begins to set.
  2. Stir in the crushed pineapple, cottage cheese, horseradish, mayonnaise and pecans. Continue to chill 3 hours, or until completely gelled.
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Reviews

MRSAMYBUG
18

MRSAMYBUG

11/27/2005

Leave out the horseradish and it's 1000000% better! :)

Zelda1945
13

Zelda1945

12/24/2008

My battered old 1960s cookbook calls this salad "California Lime Mold", and I agree that the horseradish is essential. As for the appearance, I've always added an extra step that gives the salad an airy texture, like a festive mousse. After the jello is partially set and clinging to the sides of the bowl, just whip the gelatin with an electric beater until quite foamy. Then fold in the rest of the ingredients thoroughly and pour into a mold or serving dish before the final set.

PAT79
12

PAT79

4/19/2007

I have been making this recipe for 40+ years. My family has always enjoyed it....even the children. The horseradish gives it an extra "sparkle", and I find it to be especially good when served with ham.

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