RCI-DS.004.0217.001
Pink Cloud Salad
Pink Cloud Salad from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (20 ounce) can crushed pineapples1 unit
- (3 ounce) package cherry Jell-O1 unit
- 1/2 cup
- 16 ounces
- (9 ounce) container Cool Whip1 unit
- 1/2 cup
Method
1
Drain the crushed pineapples, reserving 1/2 cup of juice in a small bowl.
2
Whisk the cherry Jell-O powder into the reserved pineapple juice until completely dissolved.
2 minutes
3
Refrigerate the Jell-O mixture until it reaches a syrupy, partially set consistency, about 15-20 minutes.
18 minutes
4
Combine the drained pineapples, cottage cheese, and chopped pecans in a large bowl.
5
Fold the partially set Jell-O mixture into the cottage cheese mixture until evenly distributed.
6
Gently fold the Cool Whip into the salad until the mixture is light and fluffy throughout.
7
Transfer the salad to a serving dish and refrigerate for at least 2 hours, or until the Jell-O is completely set.
120 minutes
8
Serve chilled.