Cottage Cheese Unset Jell-o Salad

With Cool Whip, pineapple, and marshmallows.

Edit added July 8, 2014: In the comments, Peter Joel Harrison asked about an approximate date for this recipe. Most of the recipes in this box seem to be from the 1940s to the 1970s. Since Cool Whip wasn’t on the market until 1966, I’m guessing Ferna Mae Jones, the owner of this box (who we met in the post for make-ahead cocktail meatballs, if you’re interested in more info on her), wrote this down sometime around 1970.

That said, the lime gelatin/pineapple/cottage cheese combination goes back much further, and this looks like the result of an evolution of at least four decades. Compare the mold to the filling from this pineapple pie recipe from the January 30, 1957 edition of the Freeport (Illinois) Journal-Standard:

Pineapple Pie 20 crushed graham crackers 1/4 cup brown sugar 1/2 cup soft butter 1 (9 oz.) can crushed pineapple 20 marshmallows 2 Tbsp. lime gelatin 1/2 pt. whipping cream Crush graham crackers. Add brown sugar and softened butter to crumbs and work in. Press in bottom and along sides of pan, reserving one-fourth cup for topping. Filling Strain crushed pineapple and heat the juice. To the juice add 20 marshmallows and stir until melted. Remove from stove and add two tablespoons of the dry lime gelatin and stir until dissolved. When cool, whip cream and fold into mixture with the crushed pineapple. Blend and put in shell. Sprinkle the one-fourth cup crumbs over top and place in refrigerator for five to six hours.

 
Here’s a marshmallow-free example from the February 18, 1948 edition of The Daily Ardmoreite of Ardmore, Oklahoma:

Cottage Cheese Jell-o Salad 1 lb. Tom Cooper’s Cottage Cheese 1/2 cup chopped nut meats 1 pkg. lime Jello 1 cup hot water 1 cup grated pineapple 1 cup whipping cream 1/4 teaspoonful salt Soften Jell-o in boiling water. When Jell-o begins to set, add remaining ingredients and fold in stiffly beaten cream. Pour in molds and chill. Serve on crisp lettuce leaf. Get Fresh Cream Cottage Cheese Today Made with Golden Guernsey Milk Tom Cooper Farms

 
And mentions go back further than that, even. Check out the menu from this cooking school advertised in the October 22, 1931 edition of The Van Nuys (California) News:

 

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.

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