Ensalada esponjosa de ángel

Ingredientes

• 1 6 oz package black raspberry gelatin*
• 1 Cup boiling water
• 1 Cup miniature marshmallows (1)
• 1 tsp lemon juice
• 1/4 Cup sugar
• 1 8 oz can crushed pineapple
• 1 Cup cottage cheese
• 1 Cup Heavy Cream or 1 package of dessert topping mix, prepared

Preparación

1. 1

   In large pot, boil water

2. 2

   Remove from heat, pour into large tempered glass bowl or equivalent

3. 3

   Dissolve black raspberry gelatin, and marshmallows in the boiling water then mix

4. 4

   Mix in all remaining ingredients except for the whipped cream

5. 5

   Place in refrigerator until set

6. 6

   Fold in whipped cream. Place into mold or pan

7. 7

   Return to refrigerator until completely set