STREAMING NOW: Taste in Translation

We Just Call It "That Green Jello Salad"

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I first made this in 1973 as a newlywed. Because it was the only recipe I knew, I took it to every family gathering. What started as kind of a joke became one of our family's favorite traditions. Yes, we know it's not low-cal, nor particularly healthy, but we love it anyway. No marshmallows allowed! Make this the day before for best results.”
16 1/2 cup

Ingredients Nutrition

  • 2 (15 1/2 ounce) cans crushed pineapple in juice
  • 6 ounces lime gelatin
  • 14 teaspoon salt
  • 1 13 cups cottage cheese (lowfat is fine)
  • 12 cup mayonnaise
  • 12 cup almonds, finely chopped or 12 cup walnuts


  1. Day before serving: In large strainer, over large measuring cup, drain pineapple, reserving liquid. Add enough water to the drained pineapple juice to measure 2 cups.
  2. In medium saucepan over high heat, heat liquid to boiling; stir in gelatin and salt until gelatin is dissolved. Set aside.
  3. In large bowl with mixer at medium speed, beat cottage cheese and mayo until blended. Reduce speed to low and beat in pineapple, nuts and gelatin mixture.
  4. Pour into 8 cup mold or bowl. Refrigerate til set.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a