Molded Cottage Cheese And Pineapple Salad Recipe

Name: Molded Cottage Cheese And Pineapple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. lemon gelatin; 1 c. boiling water; 1 c. cream, whipped; 1 1/2 c. cottage cheese; 1 pkg. lime gelatin; 1 c. boiling water; 1 c. pineapple juice; 1 c. pineapple, chopped; 1/3 c. stuffed olives, sliced; 1/3 c. nuts, broken

Servings: persons

1 pkg. lemon gelatin
1 c. boiling water
1 c. cream, whipped
1 1/2 c. cottage cheese
1 pkg. lime gelatin
1 c. boiling water
1 c. pineapple juice
1 c. pineapple, chopped
1/3 c. stuffed olives, sliced
1/3 c. nuts, broken

1
Dissolve lemon gelatin in water; cool slightly.
2
Beat with an egg beater until light.
3
Add cream; beat.
4
add cottage cheese. Pour into round mold; allow to set until quite firm.
5
Dissolve lime gelatin in water and pineapple juice; cool.
6
Add pineapple, olives and nuts.
7
Pour on top of first mold.
8
Allow to set until firm.
9
Unmold on salad plate; cut like cake.
10
Turn onto a cookie sheet and then onto a serving dish so the green layer will be on top.

1719

kcal

Calories

171

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. lemon gelatin, 1 c. boiling water, 1 c. cream, whipped, 1 1/2 c. cottage cheese, and more.

Yes, Molded Cottage Cheese And Pineapple Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Molded Cottage Cheese And Pineapple Salad

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