16 ounces cottage cheese
2 3-ounce boxes pineapple gelatin mix
16 ounces frozen whipped topping, thawed (I used Truwhip)
2 8-ounce cans crushed pineapple, drained
2 1/2 cups Campfire® Mini Marshmallows
Puree cottage cheese in a food processor until smooth.
Transfer the pureed cottage cheese to a large bowl and whisk in the dry gelatin mix until thoroughly incorporated.
Use a rubber spatula to fold in the whipped topping until no streaks remain.
Fold in crushed pineapple and mini marshmallows.
Cover and refrigerate for at least 2 hours.
If desired, serve topped with a dollop of whipped cream or whipped topping and fresh pineapple slices.
Recipe by: MyBakingAddiction
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