Cranberry Cottage Cheese Salad

READY IN: 4hrs 30mins
Recipe by J. Hinds

This is a wonderful jello salad to serve with turkey. The whipped cream topping is not too sweet. This is a Thanksgiving tradition in our family since the 1960s.

Top Review by Sydney Mike

Tagged this recipe because it reminded me of a similar one my mom used to make way back in the distant past! I did, however, change a couple of things ~ Used a larger box of jello, use a bit less hot water than called for, & let the cottage cheese drain through a strainer overnight before using it! I also used a can of whole berry cranberry sauce, & it all came together very nicely, just as it always did for my mom! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Ingredients Nutrition

Directions

  1. Dissolve jello in hot water and add lemon juice.
  2. Chill until slightly thickened.
  3. Whip cranberry sauce and add with cottage cheese and sour cream to jello.
  4. Pour into buttered 9 inch ring mold.
  5. Chill until set.
  6. Whip cream and add soften cream cheese.
  7. Stir in marshmellows and sherry.
  8. Let stand in refrigerator 2 to 3 hours.
  9. Unmold salad on a plate.
  10. Fill the center of the salad with the Cream Cheese dressing.

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