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Furr’s Light Green Jell-O Salad

Furr's Light Green Jell-O Salad - recipe card
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A retro-inspired, lightened-up green gelatin salad with a creamy, tangy topping. The combination of lime Jell-O, crushed pineapple, and cottage cheese creates a refreshing, fluffy texture that’s perfect for potlucks and holiday gatherings.

Ingredients

Scale
  • 1 (3 oz) box lime-flavored gelatin (such as Jell-O)
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1/2 cup crushed pineapple, well-drained (reserve 1 tablespoon juice)
  • 1/2 cup low-fat cottage cheese, small curd
  • 1/4 cup light mayonnaise (such as Hellmann’s Light)
  • 1/4 cup plain non-fat Greek yogurt
  • 1/2 cup frozen whipped topping (such as Cool Whip), thawed
  • 1/4 cup chopped pecans (optional, plus extra for garnish)

Instructions

  1. Place the lime gelatin in a medium heatproof bowl. Pour 1 cup of boiling water over the gelatin and whisk vigorously for 2 minutes, until the powder is completely dissolved and the liquid is translucent. This ensures a smooth texture with no undissolved granules.
  2. Add 1/2 cup cold water and stir to combine. Set aside to cool to room temperature, about 20 minutes, but do not let it set. Cooling prevents the dairy from curdling when added.
  3. While the gelatin cools, drain the crushed pineapple thoroughly in a fine-mesh sieve, pressing with a spatula to remove excess juice. Reserve 1 tablespoon of the pineapple juice for the dressing.
  4. In a separate small bowl, whisk together the low-fat cottage cheese, light mayonnaise, Greek yogurt, and reserved 1 tablespoon pineapple juice until smooth and creamy. The mixture should be uniform with no visible curds.
  5. When the gelatin has cooled to room temperature, gently whisk in the cottage cheese mixture until fully incorporated. Work quickly but gently to avoid creating foam.
  6. Fold in the drained crushed pineapple and chopped pecans (if using) using a rubber spatula. Fold until just distributed—overmixing can break up the pineapple and deflate the mixture.
  7. Gently fold in the thawed whipped topping in two additions, using a large spatula. Fold with a sweeping motion from the bottom to the top, rotating the bowl, until no white streaks remain. This creates the light, airy texture characteristic of the salad.
  8. Pour the mixture into a 4-cup serving bowl or individual dessert cups. Smooth the top with the spatula.
  9. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until fully set and firm.
  10. Just before serving, garnish with a sprinkle of chopped pecans, if desired. Serve chilled, scooping out portions with a spoon.
  11. If you prefer a firmer texture, reduce the whipped topping to 1/4 cup and add an extra 1/2 cup cold water in step 2. Adjust to your preference.

Notes

Storage: Keep Refrigerated in an airtight container for up to 3 days. The salad may release some liquid upon standing—stir gently before serving if this occurs. Freezing is not recommended as it will destroy the gelatin structure and result in a watery, grainy texture. To prepare ahead, make up to 24 hours in advance and keep covered in the fridge. For a sweeter dressing, use full-fat mayonnaise and add 1 tablespoon of sugar to the dressing mixture.

Nutrition

Keywords: green Jell-O salad, lime Jell-O salad, Furr's copycat, retro gelatin salad, cottage cheese salad, crushed pineapple dessert, no-bake dessert, potluck side, light green salad, creamy jello salad

Find it online: https://copycatkitchenco.com/furrs-light-green-jell-o-salad/