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Pineapple - Lemon Jello Salad

Ingredients

  • 20 can crushed pineapple (natural juices)
  • 3 oz. pkg. lemon Jell-O
  • 1 c. heavy whipping cream (see Note)
  • 1/4 c. white sugar (do not use if not making whipped cream)
  • 1 c. low fat cottage cheese

Instructions

Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1-1/3 cups; bring to a boil. Place gelatin in a bowl; add boiling liquid and stir to dissolve. Cool until slightly thickened (about 1 hour)

In a mixing bowl, whip cream on high speed; gradually beat in sugar. Fold into gelatin mixture. Stir in pineapple and cottage cheese; blend well.

Pour into a 1-1/2 qt. serving bowl. Chill at least 3 hours or overnight.

NOTE: Can substitute 8 oz. TruWhip whipped topping or light Cool Whip, instead using whipping cream don’t add sugar to whipped topping). Serves 8-10.