This recipe will not win me any gourmet friends. It will not thrust me toward stardom and my own cooking show. And if you don’t feed your kids anything with food dyes; you may excuse yourself now. What I’m about to show you is kid food at it’s finest. Pink Stuff.
Pink Stuff is special to my family. My grandmother would make it for every special occasion. Holidays, birthdays, you name it; we had Pink Stuff. I vaguely remember it being made a different way when I was very young, but I think Mimmy adjusted the recipe to it’s perfect state I give to you today. Mimmy isn’t with us anymore, but the Pink Stuff is, thanks to my Aunt Teresa who carries the Pink Stuff torch.
I actually made it this weekend, for my Mom’s birthday. And chances are good that we will have Pink Stuff at least once in November and once in December. I like those odds. I think I could live to be 103 and not tire of Pink Stuff.
So here is the deal. You make it with Strawberry Jell-O. But theoretically, you could make it with any flavor Jell-O that would go well with pineapple, (as it is in the mix too.) However, though there has always be talk about it, we never have strayed from strawberry. Why mess with perfection? So, if anyone tries this with another flavor, tell me how it goes! You just may persuade me to mess with tradition; but not on a holiday or birthday.
|20 oz. can of crushed pineapple with juice |
16 oz. small curd cottage cheese
6 oz. box of Strawberry Jell-O
16 oz. tub of Cool Whip, thawed to room temperature
Mix the pineapple/juice, cottage cheese and Jell-O powder into a large bowl. Fold in the Cool Whip until well combined and pale pink. Refrigerate before serving for best results.