Raspberry Jello Fluff
Source of Recipe
List of Ingredients
20 ounce can crushed pineapple do not drain
3 ounce box raspberry Jello
12 ounce cottage cheese
8 ounce cool whip
**Optional- fresh raspberries for garnish.
In a saucepan, over medium high heat, bring the (undrained) crushed pineapple to a boil.
Add the jello to the pineapple and stir to combine. Remove from the heat and let cool (at least 20 minutes).
I recommend doing the next step in the bowl you plan to serve in.
Once the pineapple mixture is cooled, mix in the cottage cheese. Then fold in the cool whip.
Cover and refrigerate for at least 6 hours – up to 24 hours, until the salad is firm.