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Sea Foam Salad
Mar. 27th, 2010 02:59 pmOne of my favorite cool, refreshing desserts. It's rather popular for church potlucks back home. I have this recipe in the "Family Favorites" cookbook, compiled by the Nurture Class of First Christian Church, Springfield, Ohio, in 1997. It's stupid easy and positively delish.
Sea Foam Salad
1 (6 oz.) box of lime jello (I use one 0.6 oz box of sugar-free jello, or two 0.3 oz. boxes if you can't find the larger box)
10 oz. whipped topping
6 oz. crushed pineapple (I use one 8 oz. can)
6 oz. cottage cheese
Dissolve gelatin in one cup boiling water. Add 1/2 cup cold water. Cool until slightly congealed. Add whipped topping and beat. Add pineapple and cottage cheese; refrigerate. Put in pan and cut in squares.
Sea Foam Salad
1 (6 oz.) box of lime jello (I use one 0.6 oz box of sugar-free jello, or two 0.3 oz. boxes if you can't find the larger box)
10 oz. whipped topping
6 oz. crushed pineapple (I use one 8 oz. can)
6 oz. cottage cheese
Dissolve gelatin in one cup boiling water. Add 1/2 cup cold water. Cool until slightly congealed. Add whipped topping and beat. Add pineapple and cottage cheese; refrigerate. Put in pan and cut in squares.
