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Pink Salad

Ingredients:

  • 1 (3 oz.) box red gelatine
  • 1 (8 oz.) container whipped topping
  • 1 (8 oz.) can chunk pineapple
  • 1 small (16 oz.) container cottage cheese

Instructions:

Mix together and refrigerate.

From: Wabash Valley Family Favorites, submitted by Ruth Baker