Cottage Cheese Jello Salad
Cottage cheese jello salad made with strawberry gelatin, pineapple, and whipped topping. An easy, old fashioned fluff recipe perfect for potlucks
Ingredients
- 3 oz package strawberry gelatin or any flavor
- 15 oz can crushed pineapple very well drained
- 16 oz cottage cheese
- 8 oz whipped topping thawed
Instructions
- In a large mixing bowl, combine the cottage cheese, drained crushed pineapple, and dry gelatin powder. Stir until evenly mixed.
- Gently fold in the whipped topping until fully incorporated. Do not overmix to keep the texture light and fluffy.
- Cover and refrigerate for at least 1 hour before serving.
- Stir gently before serving and garnish with fresh strawberries if desired.
Notes
Nutrition Facts (Per Serving)
Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.
Notes
| Nutrient | Amount (Per Serving) |
| Calories | 170 kcal |
| Carbohydrates | 27 g |
| Protein | 8 g |
| Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 14 mg |
| Sodium | 277 mg |
| Potassium | 156 mg |
| Fiber | 1 g |
| Sugar | 23 g |
| Vitamin A | 156 IU |
| Vitamin C | 5 mg |
| Calcium | 87 mg |
| Iron | 1 mg |
- Drain the pineapple thoroughly to prevent a watery texture.
- Small curd cottage cheese blends more smoothly.
- For best texture, serve within 24 hours.