Tangy Cottage Lime Salad

Tangy Cottage Lime Salad

prep time

minutes
cook time

minute
servings
16

Ingredients







Cooking Instructions

1

Place gelatin in a large bowl. Add boiling water, stirring until gelatin is dissolved, about 2 minutes.


2

Drain pineapple; reserving liquid. Add ice cubes to liquid to measure 2 1/2 cups. Stir mixture into dissolved gelatin, stirring until ice cubes melt. Chill until mixture is the consistency of unbeaten egg white. (In the refrigerator for 5 to 10 minutes, or several minutes over a bowl of ice, stirring frequently.)


3

Combine pineapple, cottage cheese and sour cream; stir into gelatin mixture, mixing well. Pour into a 2 quart mold or large ring mold. Cover and chill until set, about 5 hours. Unmold onto kale lined serving plate.


Ingredients







Cooking Instructions

1

Place gelatin in a large bowl. Add boiling water, stirring until gelatin is dissolved, about 2 minutes.


2

Drain pineapple; reserving liquid. Add ice cubes to liquid to measure 2 1/2 cups. Stir mixture into dissolved gelatin, stirring until ice cubes melt. Chill until mixture is the consistency of unbeaten egg white. (In the refrigerator for 5 to 10 minutes, or several minutes over a bowl of ice, stirring frequently.)


3

Combine pineapple, cottage cheese and sour cream; stir into gelatin mixture, mixing well. Pour into a 2 quart mold or large ring mold. Cover and chill until set, about 5 hours. Unmold onto kale lined serving plate.


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