• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 (3oz) package lime Jello
  • 1 (3oz) package lemon Jello
  • 2 Cups boiling water
  • 1 Cup pineapple juice
  • 1/3 Cup lemon juice
  • 1/2 tsp salt
  • 1/2 tsp prepared horseradish
  • 1 Cup evaporated milk, partially frozen [I substituted cool-whip]
  • 1 Cup sieved cottage cheese
  • 1/4 Cup mayonnaise
  • 1 1/2 Cup canned crushed pineapple
  • 1 Cup chopped pecans (optional)


  • Dissolve lime and lemon jello in boiling water. Mix in pineapple and lemon juices, salt, and horseradish. Chill until the consistency of an unbeaten egg - about 40 minutes.
  • Whip evaporated milk until fluffy (or skip this part and use cool whip) and beat into jello mixture. Blend in cottage cheese and mayo, then fold in pineapple and pecans.
  • Pour into 3 qt ring mold and chill for 4 hours. Unmold on lettuce leaves and serve.


Categories: Dessert 

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