Butterfly Salad

6 ingredients
2 steps

Ingredients

  • 1 - 20 oz. can crushed pineapple
  • 1 large Pkg. Lemon Jello
  • 12 oz. carton cottage cheese
  • 18 oz. jar cherries, drained and halved
  • 1/2 cup pecans
  • 1/2 pint whipping cream

Directions

  1. 1
    Heat pineapple, pour in jello-set to cool. Put in cottage cheese, pecans and cherries whip cream and get stiff.
  2. 2
    Fold in put in 6 cup mold. Refrigerate.

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