Ingredients for Pink Molded Salad
- Crushed Pineapple
- 1/2 cup granulated sugar
- Strawberry Jell O Gelatin Dessert
- 1 cup mini marshmallows
- 1 (15 ounce) container cottage cheese
- Cool Whip
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How to Make Pink Molded Salad
- Drain the pineapple, reserving 1 cup of juice. Add enough water to the juice to measure 2 cups total liquid.
- In a saucepan, combine the 2 cups of pineapple liquid and 1/2 cup granulated sugar. Bring to a boil over medium heat, stirring until sugar dissolves.
- Remove from heat and add 1 (3 ounce) package of strawberry gelatin and 1 cup mini marshmallows. Stir until completely dissolved.
- Pour mixture into a large bowl and chill in the refrigerator until it begins to thicken, but is still pourable (about 30-45 minutes).
- Gently stir in 1 (15 ounce) can crushed pineapple, drained, and 1 (15 ounce) container of cottage cheese.
- Fold in 8 ounces of Cool Whip (or 1 cup freshly whipped heavy cream).
- Pour mixture into a 6-cup mold (such as a ring mold or bundt pan).
- Refrigerate overnight (or for at least 4 hours) to allow the salad to fully set.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
396g
Fat
49g
Carbs
36g
