Jello Salad


  • 1 package Jello (any flavor)
  • 1 carton Cool Whip (8 oz.)
  • 1 carton cottage cheese (8 oz.)
  • 1 can fruit cocktail, drained
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  • 1 can pineapple, crushed and drained


Combine the dry Jello and Cool Whip together. Blend by hand until the Jello looks dissolved and well mixed. Add the cottage cheese, fruit cocktail and pineapple. Cover and refrigerate for 1-2 hours.

By Robin from Washington, IA

December 22, 20080 found this helpful

This sounds like a great one for Church dinners. Thank you for sharing.

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August 26, 2010 Flag
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  • 1 pkg. lemon gelatin (3oz.)
  • 10 large marshmallows
  • 1 cup diced pineapple
  • 1 (13 oz.) pkg. cream cheese
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  • 1/4 cup mayonnaise
  • 1/2 cup finely cut celery
  • 1/2 cup nut meats
  • 1 cup cream, whipped
  • 1 (3 oz.) pkg. strawberry gelatin


Cut marshmallows into lemon gelatin. Add 2 cups hot water. When cool and slightly thickened, whip and add pineapple, cream cheese, mayonnaise, celery, nut meats, and cream. Chill until firm. In another bowl, mix strawberry gelatin with 2 cups hot water. Let stand until cold but not set. Pour over top of other salad and chill.

By Robin from Washington, IA

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January 12, 2010 Flag
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  • 1 package lime gelatin (3 oz.)
  • 1 package lemon gelatin (3 oz.)
  • 2 Tbsp. sugar
  • 2 cups water (boiling)
  • 1 tsp. vinegar
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  • 1 cup chopped celery
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped pecans
  • 1 can gooseberries (16 oz.)


Mix the two packages of gelatin with the water, sugar and vinegar. Chill until partially set. Drain the gooseberries, reserving the juice. To the juice, add enough water to make 1 1/2 cups of liquid. Add this to the gelatin, along with the celery, cheese, pecans and berries. Refrigerate.

By Robin from Washington, IA

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