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Pink Salad


  • 1 pkg. strawberry gelatin
  • 1 can crushed pineapple, undrained
  • 1 cup whipped cream
  • 1 cup small curd cottage cheese


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 guest (Guest Post)
February 11, 20080 found this helpful

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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