Taken from the 2006 Good News Cookbook
Sent in by Shirley McClure of Lenapah, OK
1 cup fat free sm. curd cottage cheese
3 oz pkg. sugar free jello, any flavor
11 oz. can Mandarin oranges, drained
1 cup unsweetened crushed pineapple, drained
8 oz. carton fat free Cool Whip, thawed
1/2 cup chopped pecans
In a medium bowl, combine cottage cheese and jello. Mix well. Stir in oranges and pineapple. Add pecans. Just before serving fold in Cool Whip. Refrigerate. Very good the next day. Shirley states that Cherry jello is her favorite.
That really looks like something that would be great to use in the summertime.
We are going to have to wait for the warm temp. .., so I am going to maybe make it real soon. :)
Actually, this sounds good right now. This is the same recipe that my family uses except we use pistachio jello pudding and leave out the pecans. It is a holiday favorite at our dinners. I made this one time when Jim's mother was still alive and she fell in love with it. Jim is not that fond of it, but I always remind him that his mother loved it. My mother sometimes will put colored small marshmellows in it, probably to make it stretch further.
The colored marshmallows were for the grandchildren who were quite small at the time. I let them help me make it. They still think they have to have this salad when we are all together.