This recipe is slightly sweet with a cool and refreshing tang. Inspired by Congeal at the Texas-based cafeteria restaurant Luby's, this cold gelatin salad is a comfort food for quite a few Texas.
Pour contents of gelatin packets and boiling water into a medium-sized mixing bowl. Whisk well, about 2 minutes.
In a separate bowl, mix together mayonnaise and milk until combined. Transfer the milk and mayo to the gelatin and quickly whisk until well incorporated. Transfer to your casserole dish or food container.
Place the Jello salad in the freezer for 10-30 minutes, or until it thickens considerably but is not yet set. Once gelatin is 25-50% set up remove from freezer.
Fold pecans, pineapple, and cottage cheese into the gelatin until well distributed. Cover with lid or plastic wrap and refrigerate several hours or until fully firm.
Slice into squares and serve chilled. Garnishes can include whip cream, lemon and lime slices, or a maraschino cherry.
Notes
This recipe works well 7.5" x 10" casserole dish or 8.5 cup food storage container. You can also use a 9" x 13" casserole or baking dish but your slices will be thinner.Store covered in the refrigerator for 3-4 days.