1 small box pistachio instant pudding
8 oz. Cool Whip
16 oz. small curd cottage cheese
20 oz. drained crushed pineapple
Mix all ingredients. Pour into a serving dish. Refrigerate until ready to serve.
Berry Cream Salad
2 C. water
1 (6 oz.) package strawberry flavored gelatin mix
1 (10 oz.) package frozen strawberries, thawed
1 (16 oz.) can whole cranberry sauce
1/2 C. chopped pecans
8 leaves lettuce
1 (3 oz.) package cream cheese, softened
1 C. sour cream
1/3 C. white sugar
1 T. lemon juice
Boil the water and combine with the strawberry flavored gelatin mix in a medium
bowl. Mix in the strawberries, cranberry sauce and pecans. Transfer to a 2 quart
mold. Chill in the refrigerator 6 to 8 hours, or overnight.
Place the molded gelatin mixture on a serving plate and surround the base with
In a medium bowl, mix the cream cheese, sour cream, sugar and lemon juice with
an electric mixer until well blended. Use this mixture as a topping for each
serving of salad.