Jello without the Jiggle

Every year on the fourth Sunday in June, my father-in-law's relatives have a family reunion at a state park two hours from our house.  The first couple of years I attended, I prepared and took an entree.  Unfortunately, no matter what kind of container I put the food in or how well I wrapped it, the food was lukewarm after the long drive.

After some trial and error, my husband and I came up with the perfect solution.  We stop and buy a bucket of chicken at a restaurant 15 minutes from the park.  I prepare a dessert that can withstand the drive and a side dish that is kept in the cooler until it's time to eat.

I vary the dessert from year to year, but I always take the same side dish:  Lime Jello Salad.   It's an easy dish to transport and can easily be doubled.  Although it uses jello, it's not a congealed salad.

The recipe is a combination of lime jello, cottage cheese, crushed pineapple and Cool Whip.  I use sugar-free jello and lite Cool Whip, but you can use regular versions or a combination of the ingredients.

Start by combining the dry jello with the cottage cheese.

Once it's thoroughly combined, stir in the drained pineapple and fold in the Cool Whip.  If you want a brighter green, add a few drops of green food coloring.

The recipe is versatile and can be made with other flavors of jello and fruit.  It's delicious made with orange jello instead of lime and a can of drained mandarin oranges.

Lime jello salad makes a cold side dish good on a hot summer day, but it's good year round.  It makes a festive green dish for St. Patrick's Day and, according to my husband and son, is much better than corned beef and cabbage.

Lime Jello Salad

6 Servings

1 (12 oz.) carton cottage cheese

1 (3 oz.) pkg. lime jello

1 (20 oz.) can crushed pineapple, drained

1 (8 oz.) carton Cool Whip, thawed

green food coloring (optional)

Mix cottage cheese with dry jello.  Add pineapple; mix well.  Fold in Cool Whip.  Add a few drops of green food coloring, if desired.  Keep refrigerated.

© Margaret's Morsels