Pineapple-Orange Fruit Salad

Pineapple-Orange Fruit Salad

3 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    1 h 5 m
Recipe by  Elizabeth

“Fruit salad recipe Grandma gave me over 24 years ago. Just made it last Easter. It was good.”

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Adjust Servings

Original recipe yields 16 servings



  1. Pour gelatin mix over cottage cheese in a large bowl.
  2. Fold mandarin oranges, crushed pineapple, whipped topping, maraschino cherries, and walnuts into the cottage cheese mixture.
  3. Refrigerate at least 1 hour before serving.

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Reviews (3)

Rate This Recipe
Sarah Jo

Sarah Jo

I wanted a smoother consistancy--I ran the cottage cheese through the blender before mixing it with the Jello. I used sugar free Jello and "lite" whipped topping. I only had one big container, I used that instead of three small containers. My family loved this salad. My husband loves ambrosia but he dosen't care for coconut--he ate THREE BOWLS of this salad!



After mixing everything together and tasting it, I thought 24 ounces of whipped topping was too much, but it was too late. So in addition to the recipe, I added another can of mandarin oranges and a can of chunk pineapple. I also added extra chopped walnuts. It finally met my taste test. Next time I will follow the recipe but add only 16 oz of whipped topping, and maybe more cottage cheese for a chunkier consistency. It is a very good salad, very ambrosia like.



I made sure to use 4% cottage cheese since I like the thicker consistency . This recipe is a keeper.

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Amount Per Serving (16 total)

  • Calories
  • 284 cal
  • 14%
  • Fat
  • 16 g
  • 25%
  • Carbs
  • 31.4 g
  • 10%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 165 mg
  • 7%

Based on a 2,000 calorie diet



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Anytime Fruit Salad


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Easy Fruit Salad