Butterfly Salad
Butterfly Salad is an moderately easy dinner. Made with 1 - 20 oz. can crushed pineapple, 1 large pkg. lemon jello, 12 oz. carton cottage cheese, 18 oz. jar cherries, drained and halved and 1/2 cup pecans, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Heat pineapple, pour in jello-set to cool. Put in cottage cheese, pecans and cherries whip cream and get stiff.
Fold in put in 6 cup mold. Refrigerate.
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