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!

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