Pink Salad

This is one of Hannah, Lauren and Katy’s favorite recipes that Mom used to make. It is still very good without the pecan.

  • 1 medium can crushed pineapple, drained

  • 1 large box of cherry jello

  • 1 small carton cottage cheese

  • 1 small carton cool whip

  • ½ cup pecans (don’t use for Lauren)

  • In medium saucepan, heat pineapple to boiling, add jello, stir and remove from heat. Let cool. Add cottage cheese, cool whip and nuts (if desired). Pour entire mixture into a 9x9-inch dish. Refrigerate overnight.

Pink Salad photo

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