Pink Salad

Pink Salad

  • Prep: 10 min
  • Cook Time: 10 min
  • Total: 20 min
  • Serving: 12 servings

A pretty, fruity cream salad.


  • 1 (6 ounce) package raspberry gelatin
  • 1 (20 ounce) can crushed pineapple with juice
  • 1 cup cream-style cottage cheese
  • 1 (8 ounce) carton whipped topping, thawed
  • 1/4 cup chopped pecans


  1. Add the gelatin to a large bowl. Pour the pineapple juice in to a saucepan. Add enough water to make 1-1/4 cups liquid, Heat to a boil, and pour over the gelatin, stirring until dissolved.
  2. Chill until the gelatin begins to thicken. Fold in the remaining ingredients and pour into a 9x13-inch pan. Chill.


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