It's Oddly Good . . .

I did not go into this recipe with a lot of confidence! I mean, mayonnaise and horseradish in jello? Really? No thank you! I think . . .

I found the individual gelatin mold at an estate sale, yes I go to a lot of them! I was excited to get to use them.

The recipe goes together pretty quickly. You just have to wait for the gelatin to set, so you do have to do some planning to get it on the table.

The portion of the gelatin that you mix with the mayonnaise and horseradish comes out very light and creamy. It looks lovely. Especially layered in the mold.

So it definitely has a great visual appearance.

When eating, you want to make sure you get some of the plain lime jello mixed with the horseradish jello part.

It is absolutely weird, but not all together bad. I expected it to be gross and inedible, but it really wasn’t.

I’m not sure I will ever make it again, I wouldn’t go out of my way to eat it. But I didn’t hate it . . . .

ALMA’S PINEAPPLE LIME SALAD MOLDS

1 Can Pineapple Slices

1 Package Lime Gelatin

1 Tablespoon Horseradish

½ Cup Mayonnaise

Crisp Salad Greens

Drain pineapple. Add water to pineapple syrup until it makes 2 cups. Heat; pour over gelatin. Stir until gelatin is dissolved. Fill 6 individual molds one third full. Refrigerate until firm. Refrigerate remaining gelatin until partially thickened. With an egg beater, beat until fluffy. Add horseradish and mayonnaise. Beat just enough to blend. Spoon mixture over firm gelatin. Refrigerate until all is firm. Place crisp greens on plate, top with pineapple slice. Unmold gelatin on center of pineapple slice.