party pink salad

Name: Party Pink Salad
Yield: 10
Cuisine: American
Ingredients: Juice of 2 can(s) crushed pineapple; 24 large marshmallows; 1 package(s) (3 oz.) strawberry gelatin (may use cherry); 2 cup(s) cottage cheese (small curd); 1 can(s) crushed pineapple, drained (save juice); 1 cup(s) chopped pecans; 1/2 pint(s) heavy whipped cream, whipped

(2 RATINGS)

52 Pinches

Mary Christie

Jackson, TN

Updated on Nov 16, 2011

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"!

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method Refrigerate/Freeze

yield 10 serving(s)

Ingredients

Juice of 2 cans crushed pineapple
24 large marshmallows
1 package (3 oz.) strawberry gelatin (may use cherry)
2 cups cottage cheese (small curd)
1 can crushed pineapple, drained (save juice)
1 cup chopped pecans
1/2 pint heavy whipped cream, whipped

How To Make party pink salad

Step 1

Combine pineapple juice and marshmallows in a pan; place over low heat.

Step 2

Add strawberry gelatin. Stir until dissolved. Remove from heat and cool slightly.
Step 3

Add cottage cheese, pineapple and pecans.
Step 4

Last, add in whipped cream, folding gently into mixture. Pour into mold or shallow baking dish.
Step 5

Chill for several hours or overnight. Garnish with whole strawberries if desired.
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