16 ounce carton Cool Whip
20 ounce can crushed pineapple, drained
24 ounce carton small curd cottage cheese
2, 3 ounce boxes strawberry Jello
Blend together the cottage cheese, Jello and pineapple. Gently fold in the whipped topping. Refrigerate at least 4 hours before serving.
This was Layla’s first time helping Grammy make Pink Salad. It’s one of her Daddy’s favorites. And as usual, the cook got the first taste!
Grammy Cooks 
Thank you for wwriting this
LikeLike