Carrie Meers’ mother introduced this yummy salad to Kim when she was in college. Carrie was Kim’s roommate at the University of Louisville and Carrie took Kim home to Bardstown, Kentucky occasionally just as Kim took Carrie to Granny’s house in Charlestown, Indiana—for home cooking for starved college students. This dish became a favorite of Granny’s and to everyone she served, as well.

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1 20 oz. can unsweetened crushed pineapple

1 16 oz. container small curd cottage cheese

2 tablespoons sugar

1 3 oz. box of strawberry JELL-O

1 8 oz. container whipped topping

Combine the pineapple and sugar in a saucepan. Heat to boiling.

Remove from the heat and add strawberry JELL-O. Mix well. Set aside to cool to room temperature.

When cool, stir in the cottage cheese; then fold in the whipped topping. Put into a 2 ½ quart bowl and refrigerate for several hours.

Salads, 2001