Holiday Green Gelatin Salad Recipe - Allrecipes.com
Holiday Green Gelatin Salad Recipe
  • READY IN 4+ hrs

Holiday Green Gelatin Salad

Recipe by  

"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."

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Original recipe makes 8 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 4 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 24, 2008

Hello! We have updated step 1 in the directions for this recipe. This should solve some of the problems regarding the gelatin not setting. We hope this helps! - Ths Staff

 
Most Helpful Critical Review
Jan 14, 2008

I don't know what I did wrong, but this was a disaster. I made it for a holiday meal at work. It never gelled. It stayed in a liquid form. I was mortified. The saving grace was that it tasted delicious.

 
Nov 21, 2008

I had no idea I would find this recipe here, and it is a little different from the one we make. In my family, it is always a tradition on Thanksgiving or Christmas. We make it with creamed cheese instead of mayo, milk, and cottage cheese. I never get tired of it, but it's a good thing we only have it once or twice a year!!! Any way you make it, it's GREAT!

 
Dec 22, 2007

My family makes this every thankgiving and sometimes christmas....we change it up a bit, though. Instead of mayo and milk we use yogurt (either lime or lemon flavor) and we also use walnuts instead of pecans. Its delicious!

 
Apr 03, 2009

oh... my.... god. i cant stop saying it. i made some of this tonight, was a little iffy about the mayo but i put it in anyways, was a little worried about how it would turn out because it smelled really mayonnaisey when i went to put it in the fridge and seemed a little greasy around the edge of the bowl when i went to wipe the edge for a picture. im saving it for dessert tomorrow but i wanted to taste a little bit to see how it turned out.. and HOLY . this stuff is absolutely to die for. that little bit is about to turn into the whole bowl full, but i need to be strong. i did everything exactly how the instructions said, except i dont like pecans so i substituted those for sliced almonds and i added shredded coconut. nothing too drastic that would change the flavor much from the original recipe. its not how i remember the green jello salad being made when i was little (i think it was just pineapple, grapes, coconut and pecans mixed in the lime jello) but its good... much MUCH better than how i had it when i was growing up. definitely keeping this one for years and years.. and im going to share it with anyone that will take it. do NOT let the mayonnaise in it stop you from making this.

 
Nov 30, 2007

My Mother made this always for the holidays she added chopped celery. It really added a great taste and crunch. I would say 1/2 cup to this recipe.

 
Nov 30, 2007

I am so thrilled to see this recipe as it has been a family favorite for generations in our family as well. We always thought that our family was the only one that liked it as in-laws and others did not appreciate it even slightly! In our family we included, if you can believe it a teaspoon or more of prepared horseradish! Gives it a kick and is completely bizarre to wrap your head around but it works. Ours also used walnuts from the family farm in Gridley, CA. This recipe made me very nostalgic for wonderful holidays during my youth. THANKS!

 
Dec 01, 2007

My family, too, has made this recipe for years, we all love it and think Thanksgiving and Christmas require this salad. However, we add chopped celery, but never canned milk. How does that affect the salad?

 

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Nutrition

  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 30.9 g
  • 47%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 410 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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