Coconut Pineapple Cottage Cheese Ring

This was a recipe published in a 1977 paperback by Borden called "Introducing Cottage Cheese". The only change I made in the recipe was to use pineapple juice instead of water in the gelatin and to use flavored gelatin instead of unflavored.

• Ready In: 4 hrs 10 mins
• Serves: 6-8

Ingredients

• 2 (3 ounce) envelopes  pineapple Jell-O
• 2  cups  pineapple juice
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) container cottage cheese
• 1 (3 1/2ounce) can flaked coconut

Directions

1. In a small saucepan, heat the pineapple juice and gelatin till gelatin dissolves.
2. Cool.
3. In a large bowl, mix the cottage cheese, coconut and condensed milk.
4. Mix well.
5. Stir in the gelatin.
6. Pour into a lightly oiled gelatin mold.
7. Chill 4 hours or till firm.
8. Unmold and serve.
9. Refrigerate leftovers.