Lime Cottage Cheese Salad A/K/A "green Gunk"

1. 1

   Drain the pineapple very well (if there is any liquid left in the pineapple, the salad won't set up correctly); save the pineapple juice.

2. 2

   Add enough water to the reserved pineapple juice to make 2 cups of liquid; place in a saucepan and bring to a boil.

3. 3

   Place jello in a large mixing bowl and pour boiling pineapple juice over jello.

4. 4

   Stir until fully dissolved.

5. 5

   Place bowl in an ice bath for several minutes, then refrigerate until jello reaches honey consistency (DO NOT let it set up firm).

6. 6

   While waiting on jello to reach proper consistency, whip whipping cream until peaks form.

7. 7

   Also, while waiting on jello, in another bowl, combine cottage cheese, marshmallows, pecans, and pineapple and mix well.

8. 8

   When jello reaches proper consistency, remove from refrigerator and whip until light and fluffy and about doubled in size.

9. 9

   Fold cottage cheese mixture into jello.

10. 10

    Fold whipped cream into jello mixture.

11. 11

    Refrigerate for at least one hour, preferably overnight.

12. 12

    Refrigerate leftovers (there won't be any!

13. 13

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.