A simple pink and creamy strawberry gelatinsalad made with cottage cheese, whipped topping and crushed pineapple.
Recipe: Pink Salad
1 (16-ounce) carton small curd cottagecheese
1 (3-ounce) package strawberry gelatin
1 (8-ounce) container frozen non-dairy whipped topping, thawed(or 2 cups sweetened whipped cream)
1 (20-ounce) crushed pineapple, drained
Makes 12 servings.
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