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Creamy Pineapple Salad Recipe

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This recipe for Creamy Pineapple Salad, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marty Cox
Added: Wednesday, April 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can (20 oz.) crushed pineapple
Water
1 pkg. (3 oz.) lemon Jello
1 c. cottage cheese
1 c. Cool Whip

Directions:
Directions:
Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1 1/3 cup. Bring to a boil. Place gelatin in a bowl, add boiling liquid and stir until dissolved. Cool until slightly thickened. Fold the Cool Whip into the gelatin mixture. Stir in pineapple and cottage cheese. Blend well. Pour into a 1 1/2 quart serving bowl. Chill at least 3 hours or overnight.

Number Of Servings:
Number Of Servings:
Yield: 8-10 serving
Personal Notes:
Personal Notes:
One of my favorite Scripture verses is Colossians 1:10. "And we pray this in order that you may live a life worthy of the Lord and may please Him in every way; bearing fruit in every good work, growing in the knowledge of God."

 

 

 

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