One of the (few) positive things about gelatin salads is that can be formed into pretty shapes, a glistening centerpiece for a festive table.
Unfortunately, this pastel dessert salad came out a little less pretty and a little more blobby…
- 1 (3-ounce) package favorite fruit-flavored gelatin
- 1 pint small curd cottage cheese
- 1 (No. 2) can crushed pineapple, drained
- 1 (4 1/2-ounce) carton frozen whipped topping
- Sprinkle powdered gelatin over cottage cheese. Mix well.
- Drain pineapple thoroughly reserving juice for other desserts or salads. Blend with cottage cheese.
- Add frozen whipped topping and combine gently but completely.
- Cool in refrigerator at least 3 to 4 hours.
Pink gelatin is party-like. The Jell-o flavor we chose was “tropical fusion,” which is both party-like pink and friendly to pineapple.
Ever put your cottage cheese in a blender? Me neither! But it produces an impressively smooth consistency — tastes like cottage cheese, but feels like yogurt.
Mixing the Jell-o straight into something is unusual — typically there’s hot water involved.
After I mixed in the pineapple and Cool Whip and dumped everything in a ring mold, I told Brett to figure out a tropical and/or party outfit.
One cheesy Hawaiian shirt later, we decorated a serving of pink pastel dessert salad with a cheerful paper umbrella and started the tasting.
“Wow, this is great!” The kids immediately picked up their spoons and tasted it too.
“And I remember eating this when I was little!”
“No idea, but it’s very familiar…”
Verdict: Sweet, and popular!
The family tasting notes:
It’s pretty good, even though its shape came out gloppy. We all liked it, and the pineapple provides good texture contrast to the rest of the “salad.” The kids were pleased with it at first but got overwhelmed by the sugar eventually — eating too much at once becomes excessively sweet. Small helpings are best. (It would be great at a potluck!)