Recipe by 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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1 (3 ounce) package
lemon flavored Jell-O® mix
1 (3 ounce) package
lime flavored Jell-O® mix
1 (15 ounce) can
crushed pineapple, with juice
1 (16 ounce) package
small curd cottage cheese
Leave out the horseradish and it's 1000000% better! :)
This was ok, but I probably won't make it again.
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.
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.
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!
The horseradish is the secret ingredient.
Too much horseradish, didn't set in the fridge. Will not make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Congealed Salad
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 245
** Calories from Fat: 164
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