Emerald Salad

Kate Jepsen

On my grandma’s recipe card for this salad she wrote a note saying “Kate’s Favorite” and she served it every time I visited, always on a leaf of lettuce.  I really think she expressed her love through food.  It’s just a Jell-o salad, but when she knew I was coming and took time to make this, she was saying “I love you.”

• 1 (3 oz.) pkg. of lemon jello
• 1 (3 oz.) pkg. of lime jello
• 1 cup crushed pineapple (small can), drained, juice reserved
• 2 cups liquid (pineapple juice and water)
• 1 cup mayonnaise (may cut to ½ cup mayonnaise and ½ cup small marshmallows)
• 1 cup small curd cottage cheese
• 1 cup heavy cream (whipped)
• 1 cup chopped walnuts or pecans, optional

1. Heat liquid in a saucepan on the stove and dissolve jello in it, whisking.
2. Allow jello to partially set in fridge, until syrupy.
3. Beat jello with a mixer until fluffy.
4. Fold in remaining ingredients.
5. Transfer to a 9 x 13 pan and set in fridge several hours or overnight.