Creamy Pineapple Salad

1. 1

   Drain pineapple, reserving juice in a small saucepan.

2. 2

   Set pineapple aside.

3. 3

   Add enough water to make 1 1/3 cups; bring to a boil.

4. 4

   Place Jell-O in a bowl.

5. 5

   Add boiling liquid and stir to dissolve.

6. 6

   Cool until slightly thickened.

7. 7

   In a mixing bowl, whip cream; gradually add in the sugar.

8. 8

   Fold in the Jell-O mixture. Stir in the crushed pineapple and cottage cheese.

9. 9

   Blend well. Pour into a 1 1/2 quart serving bowl.

10. 10

    Chill at least overnight. Yield:

11. 11

    8 to 10 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.