Pink Cloud Salad Recipe

A light and fluffy dessert salad perfect for potlucks or summer gatherings! This dreamy Pink Cloud Salad combines the sweetness of pineapple and cherry with creamy cottage cheese and crunchy pecans, all set in a delightful jello base. Easy to make and always a crowd-pleaser!

Prep Time 15 mins
Cook Time 20 mins
Calories 325 kcal
Protein 21g
Rating 2.0 (2 Reviews)
Pink Cloud Salad 51

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pink Cloud Salad

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How to Make Pink Cloud Salad

  1. In a large saucepan, combine one (3 ounce) package of cherry gelatin and 1 cup of boiling water. Stir until completely dissolved.
  2. Stir in 1 (20 ounce) can of crushed pineapple, reserving 1/2 cup of the juice.
  3. Add 1/2 cup of cold water to the mixture.
  4. Pour mixture into a large bowl and refrigerate until slightly thickened, about 2 hours.
  5. 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.
  6. Gently pour the thickened jello mixture over the cottage cheese mixture and gently fold until combined.
  7. Refrigerate for at least 4 hours, or until completely set.
  8. Serve chilled and enjoy!

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

86g

Fat

56g

Carbs

8g