Party Pink Salad
My mother, Lillian Summer (1906-2000) made this salad many times, and sometimes made it with lime Jell-O, calling it "that green salad." One spring, after she passed, my daughter asked, "Mama, can you make that green salad of Maw-Maw's for Easter dinner?" I knew exactly which dish she meant! I have written a book of memories of my mother titled, "That Green Salad"!
- Juice of 2 can(s)
- crushed pineapple
- 24 large
- 1 pkg
- (3 oz.) strawberry gelatin (may use cherry)
- 2 c
- cottage cheese (small curd)
- 1 can(s)
- crushed pineapple, drained (save juice)
- 1 c
- chopped pecans
- 1/2 pt
- heavy whipped cream, whipped
1Combine pineapple juice and marshmallows in a pan; place over low heat.
2Add strawberry gelatin. Stir until dissolved. Remove from heat and cool slightly.
3Add cottage cheese, pineapple and pecans.
4Last, add in whipped cream, folding gently into mixture. Pour into mold or shallow baking dish.
5Chill for several hours or overnight. Garnish with whole strawberries if desired.