Ingredients for Pink Cloud Salad
- 1 (20 ounce) can crushed pineapple
- Cherry Jell O
- Water
- 1 (16 ounce) container cottage cheese
- 1 (8 ounce) container whipped topping (Cool Whip)
- 1/2 cup chopped pecans
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pink Cloud Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pink Cloud Salad
- In a large saucepan, combine one (3 ounce) package of cherry gelatin and 1 cup of boiling water. Stir until completely dissolved.
- Stir in 1 (20 ounce) can of crushed pineapple, reserving 1/2 cup of the juice.
- Add 1/2 cup of cold water to the mixture.
- Pour mixture into a large bowl and refrigerate until slightly thickened, about 2 hours.
- In a separate bowl, gently fold in 1 (16 ounce) container of cottage cheese, 1 (8 ounce) container of whipped topping (Cool Whip), and 1/2 cup chopped pecans.
- Gently pour the thickened jello mixture over the cottage cheese mixture and gently fold until combined.
- Refrigerate for at least 4 hours, or until completely set.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
86g
Fat
56g
Carbs
8g