Paradise salad

Yield: 8 servings

Measure Ingredient
1 pack Lemon jello
1 cup Cottage cheese
1 cup Hot water
2 cups Crushed pineapple drained
1 cup Sour cream

Dissolve jello in hot water. Chill until syrupy. Beat in sour cream with a rotary beater until smooth. Fold in cottage cheese and 1 cup of the pineapple. Pour into a 1-qt mold. Chill. When firm, unmold on salad greens. Garnish with rings of orange slices or the remaining crushed pineapple.

From The Cookie Lady's Files

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