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Angel Salad


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  • 2 (16 oz) containers cottage cheese
  • 2 (8 oz.) cans crushed pineapple, drained
  • 2 (3 oz.) lime gelatine (can use other if desired)
  • 2 (8 oz.) cool whip



Step 1

Drain cottage cheese and put in a medium bowl. Sprinkle gelatin over cottage cheese. Add pinapple to cheese mixture. STir until well mixed. Fold in cool whip. Refrigerate for several hours.

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