In a larage strainer, over large measuring cup, drain pineapple, reserving syrup. Add enough water to make 2 cups.
In medium saucepan over high heat, heat liquid to boiliing; stir in gelatin and salt until gelatin is dissolved.
In a large bowl, with mixer at medium, beat bottage cheese and mayo until well blended. Reduce speed to low; beat in pineapple, almonds, and gelatin mixture.
Pour into 8 cup mold or bowl. refrigerate until set
Unmold to serve. Makes 10 to 12 servings.
Variation- 1 pkg gelatin, 2 c boiling water, 2 1/2 c crusted pineapple with syrup, 1 c sour cream.An additional cup of pineapple can be added before 1st chilling. Dissolve gelatin in water. Add crushed pineapple and chill until thickened. Add sour cream and pour into mold. Chill until set.
Serving
Suggestions
Nice as a square on bed of lettuce.
Originally Submitted
7/1/2011
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