Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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COTTAGE CHEESE SALAD
Contributed by: Patsy Hall
1 (20 ounce) can crushed pineapple
1 small box strawberry gelatin powder
1 (12 ounce) tub cottage cheese
1 (8 ounce) tub whipped topping
Bring pineapple and its juice to a boil. Stir in gelatin. Chill until mixture starts to congeal. Stir in cottage cheese and whipped topping. Set in refrigerator for three or four hours, or until well congealed.
(This recipe was contributed as part of a "Cook of the Week" feature.)