Pink Cottage Dessert Salad
INGREDIENTS 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!...