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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 15 |
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Can be served frozen or not, as either a salad or dessert. My cousin prepared this for me from a recipe she found, but hers used miniature marshmallows instead of cottage cheese. I like things less sweet, and more nourishing, so made the substitution. You can use different nuts than pecans - walnuts and hazelnuts are just as good (well, almost) in the recipe. I prefer it not quite frozen, but others like it best frozen. Ingredients:
1 (14 ounce) can sweetened condensed milk |
3 tablespoons lemon juice |
1 (20 ounce) can crushed pineapple (well drained) |
1 (16 ounce) can whole berry cranberry sauce |
3/4 cup pecans (coarsely chopped) |
3/4 cup shredded coconut |
1 (16 ounce) carton cottage cheese |
1 (8 ounce) container cool whip |
Directions:
1. Whisk together condensed milk and lemon juice. 2. Stir in pineapple, cranberry sauce, pecans, cottage cheese and coconut. When well mixed, fold in Cool Whip. 3. Spread in 9 x13 baking dish or cake pan. Put in freezer for at least two hours. Cut into squares for serving. |
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