Pineapple Congealed Salad

KITTY39503 0

"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."


4 h 15 m servings 245 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • 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

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  • Prep

  • Ready In

  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.


  1. 7 Ratings

Most helpful

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

Most helpful critical

This was ok, but I probably won't make it again.

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

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 sal...

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...

Def keep the horseraddish ..its what MAKES the salad. I've made it for years too. While its not the prettiest thing ever it is delicious!

This was ok, but I probably won't make it again.

The horseradish is the secret ingredient.

Too much horseradish, didn't set in the fridge. Will not make again.