1 large can of Crushed Pineapple
1 small package of Lime Jell-O
1 small package of Jell-O Instant Pistachio Pudding
1 small container of Small Curd Cottage Cheese
1 small container of Cool Whip
topping:
3-4 Tablespoons Mayonnaise (optional)
Toasted, chopped nuts such as Pecans, Almonds, Pistachios, or Cashews (optional)
Empty large can of crushed pineapple into a bowl. Add Jell-o into bowl, mixing thoroughly. Do the same with the pistachio pudding. Stir in cottage cheese, Fold in Cool Whip (reserving a little Cool Whip to stir into the mayonnaise and "frost" the salad later). Pour the Jell-o mixture into a 8"x 8" baking dish. Chill overnight. Frost with the mixture of the reserved Cool Whip and mayonnaise. Sprinkle with chopped, roasted nuts.
Submitted by Kathy Revak from a found recipe of Lani Yoshimura's
1 small package of Lime Jell-O
1 small package of Jell-O Instant Pistachio Pudding
1 small container of Small Curd Cottage Cheese
1 small container of Cool Whip
topping:
3-4 Tablespoons Mayonnaise (optional)
Toasted, chopped nuts such as Pecans, Almonds, Pistachios, or Cashews (optional)
Empty large can of crushed pineapple into a bowl. Add Jell-o into bowl, mixing thoroughly. Do the same with the pistachio pudding. Stir in cottage cheese, Fold in Cool Whip (reserving a little Cool Whip to stir into the mayonnaise and "frost" the salad later). Pour the Jell-o mixture into a 8"x 8" baking dish. Chill overnight. Frost with the mixture of the reserved Cool Whip and mayonnaise. Sprinkle with chopped, roasted nuts.
Submitted by Kathy Revak from a found recipe of Lani Yoshimura's
No comments:
Post a Comment