Pink Salad
Ingredients
- 1 pkg. strawberry gelatin
- 1 can crushed pineapple, undrained
- 1 cup whipped cream
- 1 cup small curd cottage cheese
Directions
Combine gelatin and pineapple in saucepan. Bring to a boil, stirring to prevent sticking. Cool. Fold in whipped cream and cottage cheese. Refrigerate two to three hours or until firm.
By Robin from Washington, IA
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By Mary Jo in St. Paul (Guest Post)
02/11/2008
I would love to try this recipe, but can you tell me what size package of jello to use and what size can of pineapple? I don't want to guess, but I'm thinking probably a small pkg of jello and a small (8 oz) size of pineapple? Please feel free to email me at snowmore2 AT yahoo.com. Thanks for your help! Mary Jo
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By Mary Jo in St. Paul (Guest Post)
02/11/2008
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