1 package raspberry jello
1 cup hot water
1 small can pineapple
1 pint cottage cheese
1 cup cool whip
Mix the jello and hot water. Stir until dissolved. Drain the pineapple, saving juice. Pour juice into measuring cup and add enough water to make 1 cup. Add to jello. Put into refrigerator until it begins to set. Mix the cottage cheese and pineapple together. Blend into jello. Mix in cool whip. Refrigerate until firm.
Audrey :)
Just point me to your kitchen...LOL
ReplyDeleteEnjoy a Tremendous Thursday!!!
Oh my goodness this was one of my favorite salads when I lived in the dorms. I have never seen a recipe and I'm going to have to make this, it will surely bring back tons of memories.
ReplyDeleteThe sour cream enchiladas are amazing but absolutely terrible for you. You fill a tortilla with some taco seasoned chicken and then top them with a rich creamy sour cream sauce that involves lots of butter. They are awesome but one of those things that only appears on our plates once or twice a year. If I make it I'll post the recipe.
I find the combination of raspberry, pineapple, and cottage cheese a bit odd. Maybe I'd try this recipe out some time. Thanks for sharing! :)
ReplyDeleteThe original recipe called for strawberry jello. Not sure if you prefer strawberry over raspberry. I'm not a strawberry lover so I've always used raspberry.
ReplyDelete3 or 6 oz. box jello? Crushed, chunks, or rings of pineapple? Please share details.
ReplyDeleteSmall box of jello and crushed pineapple. Sorry about that.
ReplyDelete