Marshmallow Salad

1 bag multi-colored miniature marshmallows
1 tub Cool-Whip or store brand whipped topping (8 oz)
1 can crushed pineapple, in its own juice (8 oz)
1 box flavored Jell-O, 4 serving size (anything fruity)
3/4 tub of cottage cheese (24 oz)

Put handful of marshmallows off to the side.

Drain juice from can of pineapple.

Hand mix drained pineapple along with Cool-Whip, Jell-O and cottage cheese in a medium-sized bowl. Once well-blended, stir in marshmallows until completely coated.

Sprinkle reserved marshallows on top of salad for decoration.

Keep refrigerated until ready to serve.

-Submitted by Stacie Gentry

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