Cottage Cheese Jello: A Potluck Classic with Deep Roots

As part of our 2026 Synod Assembly under the theme Rooted in God’s Story, we are creating a community recipe book — Rooted at the Table. Submit your recipe by Friday, May 1, 2026, and learn more here.

Submitted by Ruth L. Senkbeil (Santa Cruz Lutheran Church, Tucson)

This cottage cheese jello recipe has been part of Ruth’s life since childhood—learned from her mother and grandmother.

It became a staple at church potlucks, known affectionately as “green jello salad.” Over time, it became more than a dish—it became part of the community’s shared memory.

In Lutheran congregations, potlucks are sacred spaces of belonging. This recipe reflects the traditions that shape us.

Cottage Cheese Jello

Ingredients

• 1 large container cottage cheese regular or non-fat

• 1 can 16 oz drained crushed pineapple

• 1 regular size lime Jello. (or you can use a large lime jello)

• 1/2 cup Mayonnaise

• 1/4 cup evaporated milk

Instructions

• Boil 1 cup water if you use the small Jello package or

• 2 cups hot water for the large box of Jello

• add the hot water to the Jello and stir well.

• Then add 1 cup of cold water (for small box or 2 cups for large box.)

• Stir well.

• Mix the mayonnaise with carton of cottage cheese.

• Stir in the can of crushed pineapple.

• Add the evaporated milk. (same if you make the large box of Jello)

• Stir all ingredients together, add to Jello and stir well.

• Refrigerate overnight.

• Serve cold.

• (I make this in a pretty large glass bowl)

• I hope you enjoy this salad.

Story

My grandmother taught my mother, and I was taught when I was 10 years old.

Our church had potlucks often and my mother always made this Jello dish.

It was a family trademark.

I still take this to our church potlucks.

Pastor Neal Snider filled in at our church for about a year and he always told me he and Judy wouldn't stay, unless I brought "green jello salad." He passed away last July.