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Jell-O and Cottage Cheese Salad

Cottage Cheese Salad

Jell-O and Cottage Cheese Salad


  • 1 ½ cups water
  • 1 6 oz package lime Jell-O
  • 1 8 oz can crushed pineapple
  • 1 cup heavy cream
  • 8 oz plain cottage cheese
  • 8 oz cream cheese room temperature
  • 1 cup mixed chopped nuts and/or mini marshmallows optional


  • ►Grease a 6-cup bundt pan.
  • ►Heat 1 cup water until boiling, then pour into a bowl. Add Jell-O mix, then add another ½ cup of cool water. Stir to combine.
  • ►Add canned pineapple to Jell-O mixture, then place in refrigerator for 60-90 minutes, until consistency becomes slightly syrupy.
  • ►While waiting for Jell-O to cool, beat heavy cream into whipped cream using a whisk or a stand mixer fitted with the whisk attachment.
  • ►Add cottage cheese and cream cheese to a small bowl; stir to combine. Fold in whipped cream.
  • ►Add cottage cheese mixture to cooled Jell-O, along with desired mixture of nuts and mini marshmallows. Whisk to combine.
  • ►Pour into prepared bundt pan, and refrigerate until firm, at least three hours.
  • ►When ready to serve, submerge outside of bundt pan in warm water for a few seconds to loosen contents, then flip the salad onto a plate. Garnish with additional fruit and nuts as desired.
Photography by Nina Gallant

Molly McDonough

Former Senior Editor Molly McDonough worked for cheesemakers in Switzerland and the US before earning a Master's degree in Agriculture and Food Science at the Ecole Supérieure d'Agriculture in Angers, France. After spending a year in Romania working on rural development projects with Heifer International, she returned home to Boston and joined the culture team in 2015.

One thought on “Jell-O and Cottage Cheese Salad”

  1. MJ says:

    Is the pineapple drained or undrained?

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