Cooking for Daily Living
Soups, Salads and Dressings
Pink Pineapple Salad Mold

1 - 8 oz. can crushed pineapple, drained
1 pkg. mixed-fruit flavored gelatin
1 Tsp. lemon juice
1/2 c. dairy or non-dairy sour cream
1/2 c. mayonnaise
1/2 c. cottage cheese
Add enough water to pineapple juice to make 3/4 cup liquid.
Add lemon juice and heat to boiling. Remove from heat and add gelatin, stirring 'til thoroughly dissolved. Let cool 'til partly set. Whip til thick and add sour cream, mayonnaise, pineapple and cottage cheese. Unmold on a chilled plate and "frost" with cheese medley dressing. Can be made a day or two ahead. Do not freeze.