Email to Amy       

Recipe Categories: amyrose's HOME PAGEAppetizers Bars Beverages Beverages_Adult Biscuits Breads Breakfast Burgers Cakes Candy Casseroles Casseroles_Chicken Chicken Chowders Christmas Cookies Copycats Crockpot Desserts Dips Dressings Fondue Frostings Fruit Fudge Gluten_Free Gravy Grilling Holidays Homemade Ice_Cream Lowfat Marinades Meatballs Meatloaf Meats Mexican Microwave Milkshakes Muffins Pasta Pie Pizza Popcorn Pork Potatoes Poultry Pudding Punch Quesadillas Rolls Salads Salads_Sweet Salsa Smoothies Snacks Soups

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.

Recipe



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.