This is a compilation of the favorite recipes of the sisters of the Concord California Stake of the Church of Jesus Christ of Latter-day Saints.

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October 2, 2009

Pineapple and Cottage Cheese Salad

Contributed by Connie Lumsden, Martinez Ward

I make this for Thanksgiving and Christmas dinners.

Ingredients:

1 pkg. lime Jello
1 cup hot water
1/2 cup salad dressing or mayonnaise
1 cup crushed pineapple
1/2 light cream or canned milk
1/2 cup nuts (optional)
1 cup cottage cheese

Directions:
  • Mix Jello and water, cool
  • Add light cream or canned milk
  • Add salad dressing/mayo, crushed pineapple, nuts and cottage cheese
  • Chill until firm
Helpful Hints:
  • I always double the recipe because I can use up the pineapple and cottage cheese. It will fill up the Tupperware Jello mold with a little left over. I put it in the cottage cheese container for me to have the next day.
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