Pink Salad
Janet Spaulding
This is one of Hannah, Lauren and Katy’s favorite recipes that Mom used to make. It is still very good without the pecan.
ingredients
- 1 medium can crushed pineapple, drained
- 1 large box of cherry jello
- 1 small carton cottage cheese
- 1 small carton cool whip
- 1/2 cup pecans (don’t use for Lauren)
directions
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.
Source: Carolyn Breunig
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