I love this stuff! It takes me back--it's definitely an old-fashioned "congealed" salad that still makes the rounds on church potluck tables and at holiday dinners. This version is from a collection my college alumni society produced one year. Enjoy!
- 1 small package lime gelatin
- 1/2 c. hot water
- 1 1/2 c. mini marshmallows
- 2 (8-oz) cans crushed pineapple, drained
- 1 c. pineapple juice (from cans)
- 1 c. small curd cottage cheese
- 1/2 c. whipping cream*
- 1 c. pecans, toasted, optional
Dissolve gelatin in hot water. Add marshmallows and pineapple juice. Heat slowly until marshmallows are melted. Let cool until slightly set (about 2 hours). Beat until fluffy. Whip the cream until stiff. Blend pineapple, cottage cheese, whipping cream, and nuts, if using, into the gelatin mixture. Chill until set.
*no guarantees here, but I'm betting you could use Cool-Whip here!
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