Jellied Cottage Cheese-Fruit Salad (Usda)
USDA-style jellied cottage cheese and fruit salad with lime gelatin, crushed pineapple, and sliced peaches. A retro make-ahead gelatin salad that freezes well for up to 6 months.
YIELD
24 servingsPREP
25 hrsCOOK
12 hrsREADY
37 hrsThis USDA recipe is a throwback to the era when gelatin salads anchored every potluck table and church supper buffet line. Lime-flavored gelatin sets with cottage cheese, crushed pineapple, and sliced peaches into a firm, sliceable salad that serves on a bed of crisp greens.
The recipe makes a big batch, 24 servings, split across four pans. It’s designed for feeding a crowd or freezing ahead. Wrapped properly in freezer paper, these salads hold for about 6 months and thaw overnight in the refrigerator with no loss in texture.
Use uncreamed (dry curd) cottage cheese. Regular creamed cottage cheese releases too much liquid as the gelatin sets and can prevent it from firming up properly. The fruit liquid (from the canned pineapple and peaches) goes into the gelatin along with the boiling water, adding sweetness and flavor without extra sugar.
Chef Tips
- Dissolve the gelatin completely in boiling water before adding the fruit liquid. Undissolved gelatin creates rubbery lumps.
- Drain the canned fruit well. Excess juice dilutes the gelatin and the salad won’t set firmly.
- Freeze in individual portions if you don’t need 6 servings at a time. Smaller portions thaw faster and reduce waste.
Variations
- Use orange or strawberry gelatin instead of lime for a different color and flavor.
- Add ½ cup of chopped walnuts for crunch.
- Fold in mini marshmallows for a sweeter, more dessert-like version.
Ingredients
Directions
Line four 8×8×2 inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top.
Use one pan for each six servings or one-fourth of the recipe.
Do not line pans for food to be served without freezing.
Dissolve gelatin in boiling water.
Stir in fruit liquid. Stir in cottage cheese and fruits.
Pour one-fourth of mixture into each pan.
Chill until firm.
TO SERVE WITHOUT FREEZING: Serve on crisp salad greens.
TO FREEZE: Complete wrapping by pulling paper up over top of food.
Put edges of wrap together and fold several times so paper lies directly on top of food.
Fold ends of freezer wrap over the top and seal with freezer tape.
Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months).
Freeze immediately for 10 to 12 hours before removing packages from the pans.
TO THAW FROZEN SALADS: Remove freezer wrap.
Place food in baking pan.
Thaw in refigerator for about 24 hours.
Serve on crisp salad greens.
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