My family's jello salad is a green jello with cottage cheese, condensed milk and, you guest it, pineapple chunks. It comes from a woman named Rose Anderson who was a close friend of my Grandma's and a surrogate aunt to my mom and her sisters. And we make it as part of Thanksgiving dinner ever year.
Since it's pretty easy to make, last year my daughter took over making this dish. She helps with other things, like kneading the potato rolls, but the jello salad is all hers now.
2 small packages lime jello
1 1/2 cup boiling water
1/2 cup sugar
1/2 cup pineapple juice
1 small container cottage cheese
1 small can drained, crushed pineapple
1/2 cup mayo
1 small can condensed milk
Mix jello, water, sugar and pineapple juice. Allow to sit until just soft, but not set. Mix in the remaining ingredients. Chill in fridge until set.
You can make this up to two days ahead of Thanksgiving. Keep it well covered in the fridge.