Coconut Pineapple Cottage Cheese Ring

Submitted by Janet Knowles

"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: 4hrs 10mins
• Ingredients: 5
• 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 1/2 ounce) 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.