Pineapple Cheese Salad
|Canned pineapple||13 Ounce, crushed (1 Can)|
|Lime gelatin||3 Ounce (1 Package)|
|Cottage cheese||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
Drain pineapple, reserving liquid.
Add enough liquid to make 1 1/2 cups.
Stir together liquid and gelatin in medium mixing bowl.
Cook, uncovered, 3 minutes or until mixture comes to a boil, stirring once.
Chill until thickened, to the consistency of egg whites.
Beat until foamy.
Stir in cottage cheese pineapple.
Fold in whipped cream.
Pour mixture into a 1 1/2-quart (6 cup) mold.
Chill until firm.
Unmold to serve.
May be served with pineapple, strawberries or other fruit.