Pink Fruit Salad

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 250.7
  • Total Fat: 5.6 g
  • Cholesterol: 16.1 mg
  • Sodium: 295.7 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 11.0 g

View full nutritional breakdown of Pink Fruit Salad calories by ingredient
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This is such a simple recipe. It is a favorite for holidays & potlucks. This is such a simple recipe. It is a favorite for holidays & potlucks.
Number of Servings: 14


    Requires a minimum of: (makes 8 to 10 servings)
    1 container of Cottage Cheese, small curd (Low-fat is ok)
    3/4 small box of Strawberry Jello, gelatin
    1 large can of Crushed Pineapple, drained well
    2 large cans of Mandarin Oranges, drained well
    3/4 container of Cool Whip, refrigerated

    For potlucks (serving approx 14): 1.5 containers of cottage cheese, 1/2 of large box of Jello, 2 cans of crushed pineapple, 3 cans of mandarin oranges & 1 container of cool whip


I like to make this salad a few hours in advance or the night before.

Drain the fruit well & before serving may need to stir again.


First spread out cottage cheese in a large casserole dish. Sprinkle a layer of Jello over the cottage cheese (3/4 of bag is good). Then refrigerate for a minimum of 10 to 15 minutes (its up to you how long). Remove from fridge once the Jello has soaked into the cottage cheese; Mix well. Next drain very well the pineapple & mandarin oranges. Add to the Cottage cheese; Mix well. Add the cool whip (be sure it is not frozen first) & mix well. Next refrigerate until ready to serve.

Its up to you if you would like to top a thin layer of cool whip on top & decorate with sliced fruit like strawberries :-)

Serving Size: 14-16 servings or large scoops

TAGS:  Side Items |

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Member Ratings For This Recipe

  • I get tons of compliments on this dish! Yummy for leftovers too! This also a perfect pairing for Thanksgiving - light & sweet salad. - 8/24/15

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