Coconut Pineapple Cottage Cheese Ring |
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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This was a recipe published in a 1977 paperback by Borden called Introducing Cottage Cheese . The only change I made in the recipe was to use pineapple juice instead of water in the gelatin and to use flavored gelatin instead of unflavored. Ingredients:
2 (3 ounce) envelopes pineapple jell-o |
2 cups pineapple juice |
1 (14 ounce) can sweetened condensed milk |
1 (16 ounce) container cottage cheese |
1 (3 1/2 ounce) can flaked coconut |
Directions:
1. In a small saucepan, heat the pineapple juice and gelatin till gelatin dissolves.
2. Cool.
3. In a large bowl, mix the cottage cheese, coconut and condensed milk.
4. Mix well.
5. Stir in the gelatin.
6. Pour into a lightly oiled gelatin mold.
7. Chill 4 hours or till firm.
8. Unmold and serve.
9. Refrigerate leftovers.
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