Cottage Cheese Jello Food

GRANDMA'S LIME GREEN JELLO SALAD RECIPE (WITH COTTAGE CHEESE & PINEAPPLE)

Steps:

• In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
• Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
• In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
• Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

COTTAGE CHEESE FLUFF

Steps:

• Place the cottage cheese in a food processor and blend until creamy. Whisk in the flavored gelatin powder, then fold in the thawed whipped topping. Refrigerate until serving.

COTTAGE CHEESE JELLO SALAD

Steps:

• 1. Gather together your 4 ingredients.
• 2. Sprinkle dry jello out of box over the top and mix. Fold in the cool whip.
• 3. Mix pineapple and cottage cheese together and chill. (Grammie says that the lime jello or orange pineapple were her favorite)

FRUITED GELATIN AND COTTAGE CHEESE

Steps:

• Place cottage cheese in a blender or food processor container; cover. Blend until smooth; set aside.
• Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Stir in orange segments.
• Divide cottage cheese evenly among 8 individual dessert dishes. Spoon gelatin mixture over cottage cheese. Refrigerate 2 hours or until firm.

COTTAGE CHEESE GELATIN MOLD

Steps:

• In a bowl, dissolve gelatin in boiling water. In a blender or food processor, process the cottage cheese until smooth. Stir into gelatin. Refrigerate until partially set. Fold in whipped topping. Pour into a 3-cup mold coated with cooking spray. Refrigerate until set.

COTTAGE CHEESE & LIME JELL-O SALAD

Steps:

• Dissolve Jell-O and sugar in boiling water. Chill for 30 minutes.
• Whip the Jell-O mixture with whisk for 1 minute. Add pineapple, cottage cheese, pecans and mini marshmallows. Fold in Cool Whip.
• Chill until set.

COTTAGE CHEESE JELLO SALAD

Steps:

• Combine cottage cheese, pineapple, and gelatin in a bowl, stirring well.
• Fold the Cool Whip in with the other ingredients until combined. Try not to overmix and deflate the Cool Whip.
• Transfer to a clean serving bowl, then cover and refrigerate for 1 hour before serving.

COTTAGE CHEESE JELLO FRUIT SALAD

Steps:

• Mix cottage cheese and jello until thoroughly blended.
• Add drained fruit cocktail. Mix in any additional fruit and mini marshmallows if desired.
• Add cool whip and stir.

GREEN COTTAGE CHEESE SALAD

Steps:

• Combine cottage cheese with sugar free pudding mix, 4 tablespoons of cool whip, and Greek yogurt.
• Divide among four bowls and top with remaining cool whip.