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Pink Cottage Dessert Salad

Pink Cottage Dessert Salad


1 16-ounce container fat-free cottage cheese

1 1/3-ounce box sugar-free strawberry gelatin

4 ounces whipped topping

1 20-ounce can unsweetened crushed canned pineapple

In a food processor, blend cottage cheese until smooth. Sprinkle dry gelatin over the top and blend with whipped topping. Refrigerate several hours for gelatin to dissolve. Serve and enjoy!

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