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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Lemon-Lime Jello Salad Recipe

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This recipe for Lemon-Lime Jello Salad, by , is from The Vehorn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Jean Vehorn (Mrs Cdr. Bob)
Category:
Category:
Ingredients:  
Ingredients:  
1 3 oz. lemon jello
1 3 oz. lime jello
2 cups boiling water
1 1 lb container small curd cottage cheese
1 20 oz crushed pineapple, undrained
1 cup chopped pecans
1 cup Hellmans mayonnaise
Directions:
Directions:
9" square pan sprayed with Pam

Dissolve both jello packages in the boiling water
Chill while mixing remaining ingredients

Combine rest of ingredients and mix with chilled/thickened jello

Pour in prepared pan and chill until firm.

Cut into squares, serve of lettcue leaf.
Number Of Servings:
Number Of Servings:
9-12 depending on serving size
Preparation Time:
Preparation Time:
10 minutes + chill tme
Personal Notes:
Personal Notes:
Contributed by Sandi Davis

This was a staple in our house for decades. Could always count on seeing it on the table Thanksgiving and Christmas. One on my Dad's favorites.

 

 

 

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