Green Jello Salad (AKA Mormon Jello Salad) Is the Perfect Retro Dessert

Much like my grandmother, I am beginning to be known for my vast fluff salad recipe collection. What can I say? I learned from the best. I have fond memories of her huge holiday or  Christmas dinner tables  featuring fluff and fruit salad dishes , and I am happy to carry on the tradition.

Every holiday— or even a quick weeknight dinner —can be made more delicious with a sweet and creamy dessert if you ask me. But no matter how much of an expert I think I am in the fluff salad category, there was one that had eluded me.

Green Jello Salad With Cottage Cheese, also known as Mormon Jello Salad, was one I had never made. I suspected it was a classic dish our grandmothers and mothers made before us, so my recipe search began in what I call "old country church" cookbooks.

Related:  25 Cold Pasta Salad Recipes for Summer

You know the ones: Churches and ladies' auxiliary groups put them together for fundraisers. All the members submit their family's tried-and-true recipes, which are passed down from generation to generation.

That's exactly where I found my inspiration for this delicious dessert, and once I saw the ingredients I knew I did have it before—years ago, on my grandma's table of course.

😋😋 SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Parade Eats newsletter .🍳🍔

Related: The Secret Ingredient for the Best-Ever Berry Salad

Ingredients

• 2 (3-oz) boxes lime Jell-O

• 1 cup evaporated milk

• 1 (20-oz) can crushed pineapple, juice reserved

• 1 cup water

• ½ cup chopped walnuts

• 1 cup mayonnaise

• 1 cup small curd cottage cheese

• whipped cream for serving

1. Drain pineapple in a colander over a large measuring cup to save juice.

2. Add enough water to make 2 cups total liquid.

3. Heat juice/water mixture over medium high heat and bring just to a boil.

4. Add jello mixes and stir until completely dissolved.

5. Remove from heat and allow to cool slightly, about 10 minutes.

6. In a large bowl, whisk together evaporated milk and mayo until smooth.

7. Slowly add jello mixture to mayo mixture, stirring to incorporate.

8. Fold in crushed pineapple, cottage cheese and nuts.

9. Transfer to a glass 8x8 baking dish.

10. Cover and chill in fridge overnight before serving.

11. To serve, cut into squares and top with whipped cream, if desired.

This story was originally published by Parade on Mar 14, 2024, where it first appeared in the Recipes section. Add Parade as a Preferred Source by clicking here.