Pineapple Lime Jello Salad Recipe Small Batch One Dish Kitchen Make sure the cup holds at least 1 cup of liquid. add enough hot water to the pineapple juice to make a total of 1 cup of liquid. set this mixture aside for now. combine the filling: stir together cottage cheese, drained pineapple, and mayonnaise in a medium bowl. cover and refrigerate. Mix in the crushed pineapple along with the juices (don’t drain it!) and 1 2 cup cold water. pour into desired serving dish. sometimes grandma used a bowl, sometimes she used a fancy copper mold. cover and refrigerate at least 2 hours, or until set. this salad is really beautiful in a bundt pan or a 13×9 glass dish.
Pineapple Lime Jello Salad Small Batch One Dish K Drain juice from can of crushed pineapples and reserve the liquid in a measuring cup. in a large bowl, mix together the cottage cheese, drained pineapple, and greek yogurt. cover and refrigerate to use later. measure the juice from the can and add hot water until you have 2 cups of liquid. using another bowl, mix the 2 packets of jello with the. To the pineapple juice, add in your freshly grated lime zest. as well as the juice of the lime. check how much liquid you have. you need 1 full cup. if you’re not quite there, add water up to the line. next you just want to warm the liquid up so that the gelatin can dissolve in there. Prepare the pineapple curd topping: while the creamy layer chills, combine reserved pineapple juice, sugar, lemon juice, water, flour and egg yolks in a saucepan. whisk until well combined. bring to a boil over medium heat, stirring constantly. cook for 1 minute or until thickened, stirring constantly. Mix in sour cream and whisk until there are no lumps. stir in pineapple, carrots, celery and nuts. pour into a ring jello mould. place in refrigerator and chill for at least three hours. when ready to serve unmould jello by dipping the bottom in very hot water for a few moments, place a plate over the top and turn upside down.
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