This post may contain affiliate links. Please read our disclosure policy.
This small batch Pineapple Lime Jello Salad is a sweet, creamy vintage recipe made with lime Jello, crushed pineapple, cottage cheese, and chopped pecans. Easy to make for one or two servings.
Featured Comment
“I love this jello salad, my mother used to make it just like that except without the nuts back in the 70s…”
– Anita
Quick Look
- Prep Time: 15 minutes
- Chill Time: 5 hours (1 hour for Jello to thicken + 4 hours to set)
- Total Time: 5 hours 15 minutes
- Equipment: Medium bowl, electric hand mixer
- Cook Method: No cook, chill and refrigerate
- Servings: 2
- Difficulty: Easy
- Flavor Profile: Sweet and creamy with a subtle lime tang from the Jello, juicy bits of crushed pineapple, and a satisfying crunch from chopped pecans. The cottage cheese adds body and a light tanginess that balances the sweetness.
A vintage family recipe also known as Moonglow Salad, scaled down from the traditional large batch so you can enjoy this classic lime Jello salad without a week of leftovers.
About This Lime Jello Salad With Cottage Cheese
My mother-in-law called this Moonglow Salad, and it showed up at every family gathering for as long as I can remember. The first time I tried it, I had no idea what to expect. Lime Jello, cottage cheese, and mayonnaise in the same bowl? But one bite and I understood why the family had been making it for decades.
She made it for me after I delivered each of my 5 kids because of the protein in the cottage cheese. Five deliveries, five batches of Moonglow Salad. It became part of the tradition without anyone planning it that way.
We still make it for Thanksgiving, but it’s too good to save for holidays only. I scaled it down to a small batch, just one or two servings, so I can make it anytime without a week’s worth of leftovers in the fridge.
The ratio is 10 ounces of crushed pineapple to one small packet of lime Jello and 12 ounces of cottage cheese. I use sugar-free lime Jello (my mother-in-law always did too), but regular works just as well. You whip the partially set Jello until frothy, fold it into the cottage cheese and pineapple base, and chill for about 4 hours. The finished texture has a little bit of everything: creamy, light, juicy pineapple, and a good crunch from the pecans.
If you like this old-fashioned lime jello salad recipe, try our ambrosia for one (another vintage fruity favorite), pineapple upside down cake for one, or panna cotta for one for a chilled no-cook dessert.
Ingredient Notes
You only need 5 ingredients to make this lime Jello salad with cottage cheese and pineapple. Here’s what each one does and how to get the best results. If you have any ingredients leftover, check out our Leftover Ingredients Recipe Finder.
Lime Jello: Use one 0.3-ounce (8.5 grams) packet of sugar-free lime Jello. This is the small single serving packet, not the standard 3-ounce box. Using the full 3-ounce box will throw off the ratio and overpower the other ingredients. I use sugar-free because my mother-in-law always did, but regular lime Jello works fine. Lemon or orange Jello can be used for a different flavor.
Crushed Pineapple: Use 10 ounces of canned crushed pineapple (half of a 20-ounce can). If you can only find 8-ounce cans, use two. Always use canned, never fresh. Fresh pineapple contains an enzyme called bromelain that prevents gelatin from setting.
Leftover pineapple works well in our mini hummingbird cake.
Cottage Cheese: Use 12 ounces of small curd cottage cheese. Small curds distribute evenly throughout the salad and blend into the texture better than large curds would. You will see the curds in the finished salad, but the cottage cheese flavor doesn’t come through.
Mayonnaise: Adds creaminess to the base. Greek yogurt works as a substitute and is what I use most often now. Either one gives the salad a smooth, creamy body without changing the flavor much.
Chopped Pecans: A quarter cup of chopped pecans adds crunch throughout. Walnuts work well too. You can leave nuts out entirely if you prefer.
Recipe Variations
This small batch lime Jello salad is easy to customize with a few simple swaps.
Different Jello Flavors: Lemon or orange Jello can be used in place of lime. The method stays the same, just the color and flavor change.
Add Marshmallows: Stir in a small handful of marshmallows when you fold the whipped Jello into the cottage cheese mixture. They soften as the salad chills and add extra sweetness.
Add Maraschino Cherries: Chop a few maraschino cherries and fold them in with the nuts. They add pops of color and a sweet bite. Don’t swap them for the pineapple entirely since the recipe relies on the canned pineapple juice as part of the liquid for dissolving the Jello.
Skip the Nuts: Leave the pecans out if you prefer a smoother texture or have a nut allergy. The salad sets and tastes the same without them.
How To Make Pineapple Jello Salad
These step-by-step photos show how to make this pineapple Jello salad from start to finish. Ingredient amounts and full instructions are in the recipe card below.
- Drain the Pineapple: Drain the juice from 10 ounces of crushed pineapple into a measuring cup using a fine mesh strainer. Press gently to get as much juice out as possible. Add hot water to the juice to make 1 cup of liquid total.
- Mix the Base: In a medium bowl, stir together the drained crushed pineapple, cottage cheese, and mayonnaise until combined. Cover and refrigerate while you prepare the Jello.
- Dissolve the Jello: In a separate bowl, pour the pineapple juice and hot water mixture over the Jello packet. Stir for about 2 minutes until the powder is fully dissolved and no granules remain. Cover and refrigerate for about 1 hour. The Jello is ready to whip when it’s slightly thickened and sluggish when stirred, thicker than when it first went into the fridge but still liquid. If it’s fully set or firm, it’s gone too far.
- Whip the Jello: Using an electric hand mixer, beat the partially set Jello on medium speed for about 5 minutes. It should turn frothy and roughly double in volume.
- Fold Together: Gently fold the whipped Jello into the chilled cottage cheese mixture. Use a spatula and work slowly so you don’t deflate the Jello.
- Add Nuts: Stir in the chopped pecans.
- Chill: Refrigerate for at least 4 hours or until firm all the way through. Overnight is even better.
Expert Tips
Make sure the Jello is fully dissolved. Stir the Jello into the hot water for a full 2 minutes. If you can still see granules, keep stirring. Undissolved Jello creates lumps in the finished salad that won’t go away.
Don’t skip draining the pineapple. The juice gets used as part of the liquid for dissolving the Jello. Too much liquid from undrained pineapple will make the salad watery and prevent it from setting firmly.
Keep the cottage cheese base cold. Refrigerate the cottage cheese and pineapple mixture while the Jello thickens. Folding cold base into the whipped Jello helps it start setting faster and stay evenly combined.
Fold, don’t stir. When combining the whipped Jello with the cottage cheese mixture, use a gentle folding motion with a spatula. Stirring too aggressively knocks the air out of the whipped Jello and you lose that light texture.
Give it the full 4 hours. The salad may look set after 2 hours but it won’t be firm all the way through. Overnight in the fridge gives the best texture.
Troubleshooting
If your pineapple lime Jello salad isn’t turning out quite right, here is how to fix common issues like lumps, a salad that won’t set, or watery texture.
Why does my Jello salad have lumps?
The Jello powder didn’t fully dissolve. This happens when the water isn’t hot enough or you don’t stir long enough. Stir for a full 2 minutes and check that the liquid is completely clear with no visible granules before refrigerating. Once lumps form in the set salad, they can’t be fixed.
My Jello got too firm before I could whip it. What happened?
It was in the refrigerator too long. The Jello only needs about 1 hour to reach the slightly thickened stage. If it goes past that and sets solid, it won’t whip properly. Watch the timing and check it at the 1 hour mark.
Why won’t my Jello salad set?
The most common cause is using fresh pineapple instead of canned. Fresh pineapple contains bromelain, an enzyme that breaks down gelatin and prevents it from setting. Always use canned crushed pineapple. If you used canned and it still won’t set, it likely needs more time. Give it the full 4 hours, or overnight for best results.
Why is my Jello salad watery?
The pineapple wasn’t drained well enough. Drain the crushed pineapple thoroughly through a fine mesh strainer before mixing it into the cottage cheese base. The extra liquid dilutes the gelatin and prevents a firm set. Save the drained juice since the recipe uses it as part of the liquid for dissolving the Jello.
What To Serve With Jello Salad
This pineapple lime Jello salad pairs well with holiday meals and weeknight dinners. Try it alongside a glazed ham steak, small sweet potato casserole, or citrus glazed carrots for a full meal scaled for one or two.
Frequently Asked Questions
No. Fresh pineapple contains bromelain, an enzyme that breaks down gelatin and prevents it from setting. Always use canned crushed pineapple for Jello salad. The canning process deactivates the enzyme so the gelatin sets properly.
Jello salad keeps well in the refrigerator for up to 5 days when stored in a covered container. The texture holds best during the first 3 days. After that it may start to soften or release liquid.
No, freezing is not recommended. Gelatin breaks down when frozen and the texture becomes watery and grainy once thawed. This small batch recipe makes just one or two servings, so leftovers aren’t usually an issue.
Use one 0.3-ounce (8.5 grams) packet of sugar-free lime Jello. This is the small single serving packet, not the standard 3-ounce box. The small packet is typically found with the other sugar-free Jello options in the baking aisle.
No. The lime Jello and crushed pineapple are the dominant flavors. You will see the small curds in the finished salad, but the cottage cheese itself doesn’t have a noticeable flavor. Even people who don’t like cottage cheese on its own tend to enjoy it in this recipe.
Mormon Jello salad is a similar green Jello salad popular in the Midwest and Utah. Most versions include lime Jello, crushed pineapple, cottage cheese, mayonnaise, chopped nuts, and evaporated milk. This small batch recipe is very close but does not include evaporated milk.
Moonglow Salad is a family name for pineapple lime Jello salad with cottage cheese. Many families have their own name for this vintage recipe. It is also called green Jello salad, green fluff, and congealed salad depending on the region.
Yes. Double all ingredients and use the same method. The chill time stays the same at 4 hours minimum. Use a larger bowl to give yourself room when folding the whipped Jello into the cottage cheese base.
Both. Despite the name “salad,” this is a sweet, creamy dish that works as a light dessert or a side dish alongside a holiday meal. It pairs especially well with ham, turkey, and other savory main dishes.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch Pineapple Lime Jello Salad or any recipe on One Dish Kitchen, please let me know how you liked it by rating the recipe and telling me about it in the comment section below. If you take a picture, tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Pineapple Lime Jello Salad
Watch How To Make This
Equipment
Ingredients
- 10 ounces canned crushed pineapple
- 12 ounces small curd cottage cheese
- 1 ½ tablespoons mayonnaise or Greek yogurt
- 1 (0.3-ounce) packet sugar-free lime jello (8.5 grams)
- ¼ cup chopped pecans
Instructions
- Drain the juice from 10 ounces of crushed pineapple through a fine mesh strainer into a measuring cup. Press gently to extract as much juice as possible.
- Add hot water to the juice to make 1 cup of liquid total.
- In a medium bowl, stir together the drained crushed pineapple, cottage cheese, and mayonnaise until combined. Cover and refrigerate.
- In a separate bowl, pour the pineapple juice and hot water mixture over the Jello. Stir for about 2 minutes until fully dissolved and no granules remain.
- Cover and refrigerate for about 1 hour. The Jello is ready when it's slightly thickened and sluggish when stirred but still liquid.
- Using an electric hand mixer, beat the partially set Jello on medium speed for about 5 minutes until frothy.
- Gently fold the whipped Jello into the chilled cottage cheese mixture using a spatula. Work slowly to keep the air in the whipped Jello.
- Stir in the chopped pecans.
- Refrigerate for at least 4 hours or until firm all the way through. Overnight is even better.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m so excited to make this! This is my childhood on a plate. Thank you for the smaller recipe. It’s perfect!
I am a senior living alone. I need recipes for 1 or 2 servings. I haven’t been cooking and not eating right.
Thank you
I’m so happy you found us and hope you find many new recipes you love!
Could I use regular jello instead of sugar free?
Yes.
My Mom use to make with lemon jello when we were way younger
I do not like cottage cheese is there an alternative I could use.
I’ve never made this jello salad without cottage cheese so I can’t recommend a good substitute. Cottage cheese provides the texture this jello salad needs.
What other flavors could be used?? I don’t like lime . Maybe lemon or raspberry…need expert be opinion. I have made so many of your receipts and have not been disappointed. Thanks for your ideas
Hi Carolyn, other readers have used lemon jello and loved it. I haven’t tried making jello salad with any other type of jello but lime but I would imagine many other flavors would be just as delicious.
I have a question about the amount of Jello to use. The jello itself comes in 3oz (85g) packages and prepares 4 servings, ½ cup each. Are we really supposed to use a tenth of the small jello package? I appreciate any clarifications. This is the only recipe I’ve gotten confused with. Thank you for publishing the recipes. They have changed my life.
I’m so glad our recipes are helpful. For this recipe, use one 0.3-ounce (8.5 grams) package of sugar-free lime jello. You can take a look at the package we use in the ingredient photo on the recipe post. I don’t think the non-sugar free version comes in a packet this small.
I just made this recipe using the same jello! I followed the instructions on the box according to how many servings it made and used half the packet. It worked great! I also added marshmallows to it which made it really good as well.
*****Love this recipe but never made it with mayo. I use extra creamy Cool Whip instead. It’s so easy and quick to make. Thank you for all your recipes!! I always look forward to them.