Coconut Pineapple Cottage Cheese Ring

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Prep:

This was a recipe published in a 1977 paperback by Borden called "Introducing Cottage Cheese". The only change I made in the recipe was to use pineapple juice instead of water in the gelatin and to use flavored gelatin instead of unflavored.

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Ingredients [?]

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  • add   2 cups pineapple juice
  • add   1 (16 ounce) container cottage cheese
  • add   2 (3 ounce) envelopes pineapple Jell-O
  • add   1 (14 ounce) can sweetened condensed milk
  • add   1 (3 1/2 ounce) can flaked coconut

Instructions

  1. In a small saucepan, heat the pineapple juice and gelatin till gelatin dissolves.
  2. Cool.
  3. In a large bowl, mix the cottage cheese, coconut and condensed milk.
  4. Mix well.
  5. Stir in the gelatin.
  6. Pour into a lightly oiled gelatin mold.
  7. Chill 4 hours or till firm.
  8. Unmold and serve.
  9. Refrigerate leftovers.