This Pineapple Lime Jello Salad, also called Moon Glow Salad is made with lime jello, crushed pineapples, cottage cheese, and nuts. It is one of my most requested desserts and so easy to make!
This pineapple lime jello salad is one of my favorite desserts to make and eat. It's light and sweet, fresh and flavorful, and so very easy to make. This small batch recipe is a variation of the lime jello salad my husband's mother has been making for years. It's a dish that shows up on every holiday dinner table and one that is requested by everyone in our family. My mother-in-law calls it Moon Glow Salad and it is absolutely delicious.
You might also know this nostalgic salad as Green Jello Fluff or Mormon Salad. It is a jello salad that was very popular in the 1970's.
Why This Recipe Works
- It's easy to make.
- Pineapple Lime Jello salad tastes amazing! It's made with crushed pineapples, lime jello, cottage cheese, and nuts.
- This is a small batch recipe and the ingredients can be doubled if you'd like to make more.
Ingredients
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Jello: I use one 0.3-ounce (8.5 grams) package of sugar free lime jello.
- Pineapples: I use half of a 20-ounce can of crushed pineapples. Since I have only found 8-ounce cans and 20-ounce cans of crushed pineapple in the grocery stores I shop at, I purchase the larger size and save the remaining pineapples to use in other recipes (see below). If you use the smaller sized (8-ounce) cans, use two.
- Mayonnaise: Mayo is traditionally used in this recipe. You may use greek yogurt or plain lowfat yogurt if preferred.
- Nuts: I love using chopped pecans, but you may use chopped walnuts instead.
- Cottage cheese: Use small curd cottage cheese.
How To Make This Recipe
- Drain the juice from 10-ounces of canned crushed pineapple and reserve the liquid in a measuring cup. Make sure to use a measuring cup or bowl that will hold at least 1 cup of liquid. Once you have the pineapple juice, add enough hot water so that you have 1 cup of liquid.
- In a medium-sized bowl, stir together the cottage cheese, drained pineapple, and mayonnaise. Cover the bowl and refrigerate to use later.
- Using another bowl, mix the packet of jello with 1 cup of liquid (the pineapple juice and hot water). Stir until diluted. Cover and refrigerate the jello for about an hour, until it begins to gel.
- Remove the jello mixture from the refrigerator and whip it until it becomes frothy, about 5 minutes.
- Stir the pineapple/cottage cheese mixture and the jello mixture together.
- Add the nuts and stir.
- Refrigerate until the mixture begins to firm, at least 4 hours.
Expert Tips
- Make sure the jello has just started to set before whipping it with the electric mixer. You should notice that the jello looks like it is thickening up a bit but is not completely firm.
- Use chopped pecans, walnuts, or you can leave the nuts out completely.
Frequently Asked Questions
I love this salad so much that I could eat it as a meal. It makes a great dessert and can also be served as a side dish.
Store covered in the refrigerator for up to 5 days.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this pineapple lime jello salad recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Cottage cheese: Lasagna
- Pineapples: Pineapple Sheet Cake, Pineapple Oat Cake, Pina Colada Smoothie
- Mayonnaise: Potato Salad, Tuna Salad, Remoulade Sauce
- Pecans: Carrot Cake, Pecan Pie, Butter Pecan Granola
Equipment Used
- Although not completely necessary, I highly recommend using an inexpensive kitchen scale when cooking. You can find the one we use on our Kitchen Essentials page.
- An electric hand mixer.
- A mixing bowl.
If you’ve tried this pineapple lime jello salad recipe 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.
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Ingredients
- 10 ounces canned crushed pineapple (half of a 20-ounce can)
- 12 ounces small curd cottage cheese
- 1 ½ tablespoons mayonnaise
- 1 (0.3-ounce) packet sugar-free lime jello (8.5 grams)
- ¼ cup chopped pecans
Instructions
- Drain the juice from the canned crushed pineapples and reserve the liquid in a measuring cup. Make sure to use a measuring cup or bowl that will hold at least 1 cup of liquid. Once you have the pineapple juice, add enough hot water so that you have 1 cup of liquid. Set aside.
- In a medium-sized bowl, stir together the cottage cheese, drained pineapple, and mayonnaise. Cover the bowl and refrigerate to use later.
- Using another bowl, mix the packet of jello with 1 cup of liquid (the pineapple juice and hot water). Stir until diluted. Cover and refrigerate the jello for about an hour, until it begins to gel.
- Remove the jello mixture from the refrigerator and whip it until it becomes frothy, about 5 minutes.
- Stir the pineapple/cottage cheese mixture and the jello mixture together.Add the nuts and stir.Refrigerate until the mixture begins to firm, at least 4 hours.
Notes
- Make sure the jello has just started to set before whipping it with the electric mixer. You should notice that the jello looks like it is thickening up a bit but is not completely firm.
- Use chopped pecans, walnuts, or you can leave the nuts out completely.
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 Love your recipes for 1. But in this case I would make the whole batch size. It is one of my favorite jellos.