September 5, 2017 at 3:32 p.m.
Creamy Pineapple Salad
1 package (3 oz) lemon-flavored
1 cup heavy whipping cream
1/4 cup sugar
1 cup cottage cheese
Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1 1/3 cups; bring to boil. Place gelatin in a bowl; add boiling liquid and stir to dissolve. Cool until slightly thickened. In a mixing bowl, whip cream; gradually beat in sugar. Fold in the gelatin mixture. Stir in pineapple and cottage cheese; blend well. Pour into a 1 1/2 quart serving bowl; chill at least 3 hours or overnight.
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