I don’t like this salad. Seriously.
But it’s a favorite of my husband, who grew up with his grandmother making it for many of the holiday meals in their home. I figure that even if I am not a fan of something, I should still share it, considering that this is a family food blog. I’m nice like that.
My husband’s grandmother is no longer with us, but I continue with the tradition of making it for him. I make it every Thanksgiving. And usually Christmas too. The funny part is that he’s the only one who eats it. Sure, I could eat it too…there isn’t anything BAD about it, but it’s just not my thing, you know?
For my husband, and all others, here it is:
- 1 cup crushed pineapple, drained with juice reserved
- 1 cup water (more or less depending on what's needed, see below)
- 2 (3 oz) pkgs lime jello
- 1 cup mayo (could use less, if you prefer; I usually use light mayo)
- 1 cup evaporated milk, canned
- 1 cup cottage cheese (small curd is usually what I use)
- ½ cup walnuts, chopped
- In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
- Add the lime jello mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat.
- In a bowl, stir together mayo and evaporated milk. Combine until very smooth. Stir in the jello mixture. Add pineapple, cottage cheese, and walnuts.
- Pour mixture into a glass casserole pan or bowl. Cover and refrigerate for at least 4 hours or overnight (preferred).