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Pink Salad



  • 1 1/2 lbs. cottage cheese
  • 1 lg. box of Strawberry jello
  • 1 20 oz. can of crushed pineapple
  • 1 1/2 cup of small marshmellows
  • 1 large cool whip
  1. Mix cottage cheese with dry jello.
  2. Add drained fruit and marshmellows
  3. Fold in Whip Cream
  4. Chill
optional ideas:
  • Orange jello and Mandarin oranges.
  • Lime jello and pineapple.
  • May add nuts

Oknos's List of Recipes

1 (8 oz.) cream cheese pack
2 packs (small) Jello
1 large can crushed, drained pineapple
4 cups hot water to melt cheese and Jello

Mix cream cheese and jello into a paste mixture. Add the hot water and stir until dissolved.

Add the pineapple, or other fruit, after the jello is half set.

Tips:

  1. Let cream cheese sit out about 6 hours (it will not go bad), until soft and pasty.
  2. Use 1 cup drained pineapple juice instead of other liquid.
  3. Make sure water is boiling hot.
  4. If cheese is lumpy, beat with hand mixer.

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