Description
A delightful and creamy salad made with strawberries, cottage cheese, and marshmallows, perfect for any occasion.
Ingredients
Scale
- 1 package (3 oz) strawberry-flavored gelatin powder
- 1 container (16 oz) cottage cheese
- 1 container (8 oz) whipped topping, thawed
- 2 cups fresh strawberries, hulled and chopped
- 1 can (20 oz) pineapple tidbits, thoroughly drained
- 2 cups mini marshmallows
- as needed sliced strawberries for garnish
Instructions
- Press the pineapple tidbits in a fine-mesh sieve with the back of a spoon for about 1 minute, until the dripping stops. Pour off any liquid pooled on top of the cottage cheese so the salad stays thick.
- Rinse the strawberries, pat them completely dry, and hull them. Chop them into 1/2-inch pieces to make 2 cups, and set a few whole berries aside for the garnish.
- Add the cottage cheese to a large mixing bowl, sprinkle the dry gelatin powder over it, and stir for about 1 minute until the mixture turns evenly pink with no streaks of powder.
- Add the thawed whipped topping and fold it in with a rubber spatula using slow, sweeping strokes until no white streaks remain.
- Add the chopped strawberries and drained pineapple, then fold gently until the fruit is evenly spread through the creamy base.
- Fold in the mini marshmallows last, ensuring they stay plump and evenly distributed.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour for the best texture.
- Slice the reserved strawberries just before serving and arrange them over the top. Spoon the salad into bowls or onto plates while it’s still well chilled.
Notes
- Sprinkle gelatin evenly over the cottage cheese to avoid gritty pink clumps.
- Chill your mixing bowl for 10 minutes to help keep the whipped topping cool and fluffy.
- Blot chopped strawberries on a paper towel for a minute to remove excess juice before folding in.
- If the salad seems loose after chilling, stir in another half cup or a handful of mini marshmallows to absorb extra moisture.
- Carry the covered bowl in a cooler with an ice pack when transporting to a potluck, and add the sliced strawberry garnish on arrival.
- Cover and refrigerate leftovers within 2 hours of serving (1 hour if above 90°F). Store in an airtight container for up to 3 days.
- Freezing is not recommended because cottage cheese and whipped topping change texture and the fruit becomes mushy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 15g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg