Description
A retro, fluffy, pink salad that’s part side dish, part dessert—creamy, fruity, and perfectly nostalgic.
Ingredients
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18 oz Cool Whip (thawed)
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0.6 oz sugar-free strawberry Jell-O mix (2 small packets)
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2 cups cottage cheese (small-curd recommended)
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2 (20 oz) cans crushed pineapple, well-drained
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2 cups chopped pecans, toasted
Optional Add-Ins:
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1 cup mini marshmallows
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½ cup maraschino cherries, chopped
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½ tsp almond or vanilla extract
Instructions
1. Prepare the Pink Base
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In a large bowl, add thawed Cool Whip.
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Sprinkle Jell-O powder over the top.
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Gently fold with a spatula until color is uniform. Keep it fluffy!
2. Add the Mix-Ins
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Fold in cottage cheese, drained pineapple, and pecans.
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If using optional marshmallows, cherries, or extract, fold them in now.
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Reserve a few pecans or cherries for garnish, if desired.
3. Chill
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Cover the bowl and refrigerate for at least 1 hour.
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Flavors meld and texture firms up beautifully.
4. Serve
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Scoop into a large trifle bowl or individual glasses.
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Garnish with reserved pecans or cherries.
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Perfect as a side dish or a light dessert.
Notes
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Tropical Twist: Swap strawberry Jell-O for orange or peach. Use mandarin oranges and shredded coconut.
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Berry Blast: Use raspberry Jell-O and fold in fresh or thawed berries.
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Lower Calorie: Use light Cool Whip, fat-free cottage cheese, and sugar-free Jell-O.
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Cream Cheese Swap: For non-cottage cheese option, use 8 oz softened cream cheese.