Raspberry Salad

Ingredients

1 can (18 ounce) unsweetened pineapple juice
3/4 cup sugar
2 packages (3 ounces each) wild raspberry-flavored gelatin
4 cups Roberts Cottage Cheese
2 cups Roberts Whipping Cream, whipped

Preparation

In a saucepan, combine pineapple juice and sugar and bring to a boil. Dissolve gelatin in boiling pineapple juice; chill until slightly thickened. Add cottage cheese and fold in whipped cream. Pour into a 9 x 13 x 2 inch baking dish, if desired. Chill until firm.

Recipe Contributed By: Mrs. George Barth Grand Island, Nebraska

Yield: 16 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.