juice from 1 can 20 oz. crushed pineapple
24 lg. marshmallows
1 pkg. lime gelatin
2 c. cottage cheese
1 c. drained pineapple
1 c. chopped pecans
1/2 pt. whipping cream
Combine pineapple juice and marshmallows in double boiler over low heat, stirring to dissolve. After marshmallows begin to melt, add gelatin and stir on occasion until dissolved. Remove from heat. Add cottage cheese, pineapple, and pecans. Whip cream, and fold into mixture. Pour into Pyrex dish and refrigerate. Best made the night before.
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