COTTAGE CHEESE FRUIT SALAD RECIPES

COTTAGE CHEESE JELLO SALAD | JUST A PINCH RECIPES

Cottage Cheese Jello Salad | Just A Pinch Recipes image

Wow, talk about an easy salad to make this is it! Now, my Grammie didn't have a name on this recipe so I just gave it a name. I remember eating this jello when I was a kid. I love that it has cottage cheese in it and it is light, creamy and just the right amount of sweet. It would be great to be served at Easter time or any holiday with the flavor of jello you love.

Provided by Kimberly Biegacki @pistachyoo

Categories Fruit Salads

Prep Time 5 minutes

Yield 6

Number Of Ingredients 4

Ingredients

1 can(s) crushed pineapple (well drained)
1 pint(s) cottage cheese
3 ounce(s) package of jello any flavor
10 ounce(s) carton of cool whip

Steps:

Gather together your 4 ingredients.
Sprinkle dry jello out of box over the top and mix. Fold in the cool whip.
Mix pineapple and cottage cheese together and chill. (Grammie says that the lime jello or orange pineapple were her favorite)

GRANDMA'S LIME GREEN JELLO SALAD RECIPE (WITH COTTAGE ...

Grandma's Lime Green Jello Salad Recipe (with Cottage ... image

Grandma's Lime Green Jello Salad Recipe (with Cottage Cheese & Pineapple) is a retro lime jello salad that my husband's grandma made for many holiday meals. To continue with the tradition, I make this every Thanksgiving.

Provided by Brandie Valenzuela

Total Time -456791 hours 48 minutes14S

Prep Time 15 minutes

Cook Time 4 hours

Yield 8

Number Of Ingredients 7

Ingredients

1 cup crushed pineapple (drained with juice reserved)
1 cup water (more or less depending on what’s needed, see instructions below)
2 packages lime jello (3 oz each)
1 cup mayo
1 cup evaporated milk (canned)
1 cup small curd cottage cheese
1/2 cup walnuts (chopped)

Steps:

In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

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