Cottage Cheese and Fruit Fluff, Cranberry Salad, Molded Fruit and Soda Salad, Peach Fruit Mold

Cottage Cheese and Fruit Fluff

  • 1 12 oz. carton cottage cheese
  • 1 8 oz. carton whipped topping, thawed
  • 1 3 oz package orange gelatin
  • 2 11 oz. cans mandarin oranges, drained
  • 1 5 oz. can crushed pineapple, drained

Combine the cottage cheese and whipped topping in a large mixing bowl. Sprinkle the dry gelatin over this mixture and gently blend well. Stir in the oranges and pineapple. Transfer to a bowl, cover and chill for at least one hour before serving.

Note: This recipe is very versatile. If you want to save calories you can use sugar free gelatin, fat free cottage cheese and fat free whipped topping. Fruit packed in its own juice or in water can be used. You can also change the gelatin flavor to one of your choosing and you can change the fruit to your liking.

Cranberry Salad

  • 1 lb. fresh cranberries
  • 1 cup sugar
  • 1 lb. grapes, halved and seeded
  • 1 cup chopped nuts
  • 1 cup heavy cream
  • ½ cup confectioners

Grind the cranberries, one cup at a time, in a blender or food processor. Combine the ground cranberries and sugar and let stand for 1 hour. Drain well. Combine the grapes, nuts, and drained cranberries. Whip the cream with the confectioners sugar using a mixer and fold the whipped cream into the cranberry mixture.

Molded Fruit and Soda Salad

  • 2 envelopes unflavored gelatin
  • 1 10 oz. bottle sparkling soda, such as ginger ale
  • ½ cup water
  • 2 Tbsp. lemon juice
  • 1 15 oz. can crushed pineapple, undrained
  • ½ cup maraschino cherries, halved
  • 1 medium orange, peeled and diced

Combine the gelatin and water in a 2-quart saucepan. Heat this mixture over low heat until the gelatin is dissolved. Add the soda, lemon juice, pineapple with the juice, orange and maraschino cherries and stir. Pour mixture into a 1-quart mold or 1-quart serving bowl and chill until firm.

Peach Fruit Mold

  • 1 6 oz package lime gelatin
  • 1 ½ cup boiling water
  • 1 cup cold water
  • 2 cups fresh diced peaches
  • 1 cup fresh strawberries, quartered
  • 1 cup seedless grapes, halved
  • 1 cup miniature marshmallows
  • 1 cup whipped topping, thawed

In a large bowl dissolve the gelatin in the boiling water. Add the cold water and stir. Chill the gelatin until partially set. Remove from refrigerator and stir in the peaches, strawberries, grapes and marshmallows. Gently fold in the whipped topping. Spoon into an 8-cup mold or serving bowl. Chill until firm.