My cousin, Dee, lived downstairs from us at my Aunt Rose's house when I was a baby. She's the one I entrusted my newborn son to, when I had to have surgery for gall bladder. Bless her for taking such good care of him and my three year old daughter. Actually, I almost didn't get them back...she just wanted to keep them!
She gave me this recipe back in the 70's, after she served it at a family cookout. I've made it every year as part of our Thanksgiving dinner, and everyone looks forward to seeing it on the menu. It's great to make the day before, because it stores well and helps cut down on the last minute rush in the kitchen before company shows up.
It's also easy to convert to a low sugar version by using the sugar-free jello, whipped topping and pineapple in it's own juice.
The other thing I love about this recipe is that it's called a "salad", which means it's healthy, right? And it does have cottage cheese in it. But, in full disclosure, I think this can easily be labeled "dessert". That can be our little secret, though.
Ingredients: (Full recipe is enough for 10-12 people or more.)
1 (16 oz.) container cottage cheese, small curd
1 (6 oz.) pkg. of orange Jell-O (dry)
1 (20 oz.) can crushed pineapple, drained (best if drained overnight)
1 (11 oz.) can Mandarin oranges, drained (save a few for garnishing top)
1 (8 oz.) container Cool Whip
In a large bowl, mix together the cottage cheese and dry Jell-O.
Add drained pineapple and Mandarin oranges (except the ones saved for garnishing top)
Fold in Cool Whip.
Garnish top with reserved Mandarin oranges and cherries, if desired.
Chill until ready to serve. Refrigerate leftovers...if you have any! ;)
Here's where you can use your imagination and add other goodies to this "salad", like marshmallows, coconut, pecans, just to name a few. We just like it in it's original form, and it disappears really fast.
"God made Him who had no sin to be sin for us; so that in Him we might become the righteousness of God." -2 Corinthians 5:21