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This old-fashioned green jello salad recipe is a time-honored tradition in our Midwestern family! Made of lime jello (gelatin), crushed pineapple, and cool whip we then add chopped nuts and shredded cheese before serving. A retro jello recipe that’s perfect for holiday get-togethers or backyard barbecues.
This is one of those very special Midwestern jello salads that’s part side dish recipe, part dessert, and all delicious. It deserves a spot on your potluck table and is sure to be enjoyed by anyone who takes a bite! At least that’s how it is in my husband’s family.
His great Aunt Frieda used to make this every year, and then it was his Aunt Kay, and a few years ago it became my husband’s responsibility to make this lime jello salad and bring it to family Christmas.
Lucky for you he’s letting me share this beloved family recipe!
Ingredients for this recipe
Cheese in Jello Salad?!
Yes, I know. It sounds a little crazy. And thousands of people have made their strong opinions known on social media when I’ve shared videos of us making this green jello salad.
However! It’s not uncommon to add cheese to jello salads. Whether that’s cream cheese like in my raspberry jello pretzel salad or cottage cheese in other variations.
My husband’s family just happens to use shredded cheddar (can you say “dairy farmers?”).
If the idea of adding shredded cheese makes you totally uncomfortable, you can omit it. I do think it adds something really special to the dish and the creaminess of the mild cheddar blends in nicely with all the other textures of the salad.
Making a vintage jello salad
This is just a brief overview, find detailed instructions in the recipe card below!
Using water and sugar instead of lemon-lime soda
If you don’t have lemon-lime soda for this recipe you can use 1 cup of water with ⅔ cup sugar in its place.
This substitution is Aunt Kay approved so you know it’s good!
Making your own crushed pineapple
Last year my husband accidentally bought cut pineapple instead of crushed for his batch of Frieda's salad so we had to troubleshoot.
Did you know you can use a blender or immersion blender to chop up pineapple tidbits into what equates to "crushed" pineapple? It worked perfectly in this recipe!
Serving and storing
We typically serve this salad in a big bowl, scooping it out alongside our other side dishes on our dinner plates.
That’s kind of a thing here in Wisconsin. These recipes are considered “salads” and as such don’t go on the dessert table but are eaten with the main meal. Don’t knock it ‘til you try it, ok?!
Leftovers can be stored, covered, in the refrigerator for two days. Any longer and the pineapple kind of starts leaking into the dish and making everything a big runny mess.
That is, if there are any leftovers!
Old-Fashioned Green Jello Salad with Pineapple and Cool Whip
Equipment
- Small Saucepan
- Mixing Bowls
- Measuring Cup
Ingredients
- 20 ounces crushed pineapple
- 12 ounces lemon lime soda
- 6 ounces lime jello (1 large package or 2 small)
- 8 ounces Extra Creamy Whipped Topping
- 1 cup chopped walnuts (optional)
- 4 ounces mild cheddar, shredded (optional)
Instructions
- In a small saucepan, combine 20 ounces crushed pineapple and 1 12-ounce can lemon lime soda. Set over medium heat and bring mixture to a boil.
- Once boiling, remove from heat and stir in 6 ounces lime jello. Mix until gelatin is fully dissolved.
- Allow mixture to cool to room temperature and then refrigerate until firm, about 4 hours. This can also be done the night before to make preparation easier.
- When jello mixture is set, transfer to a large mixing bowl, breaking up the jello into smaller pieces. Add in 8 ounces extra creamy whipped topping and stir gently to combine.
- Fold in 1 cup chopped nuts and 4 ounces shredded mild cheddar, if using.
- Refrigerate until ready to serve.
Notes
- Leftovers can be refrigerated, covered, for up to two days.
- Substitute 1 cup water and ⅔ cup sugar for the soda, if desired.
Nutrition
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