don’t run screaming from your electronic device, but this IS a recipe for a Jell O molded salad.
The thing is, this salad is actually pretty darned good!
My Aunt Buzz used to make a version of this to serve with her Fractured Taco Casserole; I opted to serve it with fresh veggies and crackers as part of a munchies gathering.
Most folk, to be totally honest, looked at it a little bit askance, but then, they tried it, and all bets were off. My husband even suggested I bring it for Christmas, but I do not think that his family is ready for jello and horseradish just yet.
Too bad for them.
•1 small box lemon jello
•1 small box lime jello
•2 cups boiling water
•1 cup mayonnaise
•1 cup cottage cheese
•20 oz can crushed pineapple, drained
•1 cup chopped pecans
•1/4 cup horseradish
•1/8 tsp salt
Note: I upped the horseradish called for in the original recipe a lot, and my guests thought I could’ve added more, so these amounts reflect the extra tablespoon I should have added to this batch.
Stir the jello into the boiling water until completely dissolve, mebbe a minute or two, then set aside to rest and thicken on the countertop for an hour.
Note: this would be a great time to drain your pineapple.
When ready to prepare, combine the mayonnaise, cottage cheese, horseradish, drained pineapple, and the salt in a mixing bowl until well blended.
Note: for a smoother textured salad, try running the cottage cheese though a food processor fitted with the metal blade.
Fold in the cooled and slightly thickened jello until well blended, then stir in the chopped pecans.
Transfer the mixture to a mold, cover, and stash in the fridge until completely set, at least two hours.
To release the salad from the mold, dip into hot water for 30 to 60 seconds to loosen, then invert on to a serving plate.
I will admit to loosening the edges of the mold with a butter knife to help things on.
Serve as part of a munchies spread, or, go ahead and try it with my aunt’s casserole or even plain tacos. You may just find yourself pleasantly surprised.