Pistachio Cottage Cheese Jello Recipes

COTTAGE CHEESE JELLO SALAD

Steps:

• Combine cottage cheese, pineapple, and gelatin in a bowl, stirring well.
• Fold the Cool Whip in with the other ingredients until combined. Try not to overmix and deflate the Cool Whip.
• Transfer to a clean serving bowl, then cover and refrigerate for 1 hour before serving.

PISTACHIO PUDDING JELLO SALAD

Steps:

• In a large bowl combine pistachio pudding mix and pineapple and stir to combine. Stir in cool whip until smooth. Add 1 cup marshmallows and gently stir to combine. Spread mixture into a large casserole dish (you can also serve this in a large bowl or trifle dish). Scatter remaining marshmallows and pecans over the top of the mixture. Cover and chill until ready to serve.

PISTACHIO PUDDING CONGEALED SALAD

Steps:

• 1. 1. Drain pineapple juice on bowl and add milk. 2. Mix in dry pudding 3. Add fruit, cottage cheese, and kool whip 4. Mix well and chill before serving

LAYERED PISTACHIO DESSERT (USES JELL-O PUDDING MIX)

Steps:

• Press first three ingredients into a 13" x 9" pan and bake at 350 degrees for 20 minutes. Allow to cool thoroughly.
• Beat Cool Whip, cream cheese and confectionery sugar with electric mixer; spread over cooled crust.
• Beat pudding mix and milk well with electric mixer on low setting. Let mixture stand until set. Then carefully spread over cream cheese layer.
• Cover and refrigerate for one hour. Slice into 2" x 2" pieces.
• Store refrigerated for up to five days.

PISTACHIO-COVERED CHEESE LOG

Steps:

• In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours.
• Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.
• Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.