Ingredients for Pineapple Cherry Cottage Cheese Salad
- 16 ounces cottage cheese
- 1 (20 ounce) can pineapple chunks, drained
- 3 ounces cherry Jell-O
- 8 ounces Cool Whip
- 1 (10 ounce) jar maraschino cherries, drained
- 1/4 cup reserved pineapple juice
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How to Make Pineapple Cherry Cottage Cheese Salad
- Drain one 20-ounce can of pineapple chunks, reserving 1/4 cup of the juice. Combine the drained pineapple with 16 ounces of cottage cheese in a medium bowl.
- Gently fold in 8 ounces of cool whip, being careful not to overmix.
- In a small bowl, dissolve 3 ounces of cherry Jell-O in 1/4 cup of the reserved pineapple juice according to package directions. Let cool slightly before adding to the salad.
- Stir the cooled Jell-O mixture into the cottage cheese mixture until evenly distributed.
- Add 1 cup of maraschino cherries, drained (reserve the juice for another use!), and gently fold to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
86g
Fat
58g
Carbs
10g
