12 oz small curd cottage cheese
1 package (3 oz) orange gelatin
1 can (11 oz) mandarin oranges, drained
1 can (15 oz) crushed pineapple, drained
1 c shredded unsweetened coconut
½ c pecans, chopped
8 oz frozen whipped topping, thawed
In large mixing bowl, combine cottage cheese and dry
orange gelatin. Mix well.
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| This is the real "Oh God what have I done?!" moment of the recipe. |
Stir in mandarin oranges, pineapple, coconut, and
pecans. Fold in whipped topping.
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| In the end, the "salad" is mostly whipped topping. Which is awesome. Because whipped topping is awesome. |
Refrigerate 2 hours before serving.
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| Served with mac 'n' cheese. Because who doesn't love an all-orange dinner? |
My Rating: 4/5 "This is a salad only in the academic sense, and it's no-holds-barred one of the weirdest things I've ever made. That said, it's actually tasty. Like, somehow all of these things work together. I think it all gets unified by the orangey whipped topping into something that is like ambrosia, but with cottage cheese for some strange reason. My husband loved it - ate it until his stomach hurt. Give it a whirl and see what you think!"
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