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LEMON PINEAPPLE RING 2 (3 oz.) pkg. lemon gelatin 2 c. boiling water 1 pt. lemon sherbet 1 (8 3/4 oz.) can crushed pineapple 1 1/2 c. small curd cottage cheese Dissolve gelatin in boiling water. Add sherbet a spoonful at a time, stirring until melted. Add undrained pineapple. Chill until partially set. Fold in cheese. Pour into 6 1/2 cup ring mold. Chill until set, at least 5 hours. Unmold onto serving plate. Fill center with fresh raspberries and strawberries, if desired. Makes 10 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |