Fruit Salad with Cool Whip and Cottage Cheese Recipe {Thanksgiving}

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This Saturday evening’s fruit salad recipe, made with cool whip and cottage cheese, has become a regular part of our Thanksgiving menu the past few years. The Lucky Wife adapted the recipe from a cookbook a good friend of ours published years ago. Our Thanksgiving menu this year included just a couple of what would be considered traditional Thanksgiving dishes:

Starting with the turkey and moving clockwise, we had deep fried turkey breast, Roasted Carrots and Mushrooms with Thyme from Kalyn’s Kitchen, Sauteed Brussels Sprouts with Pancetta from Skinnytaste, Italian Cheese, Mushroom and Walnut Risotto, which also has become a regular part of our Thanksgiving meal, whole-cranberry sauce, dinner rolls (more on these to come in a future post…!), and fruit salad (recipe below). With two young children, what works best for us now is keeping things very simple, so no elaborate table decor for us. The Lucky Wife loves well-decorated tables like this one:

She looks forward to doing more of that kind of decorating for the holiday in the future! For now… our motto seems to be, “Less is more.” :)

Fruit Salad with Cool Whip and Cottage Cheese

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Ingredients:
  • 1 can Mandarin oranges, drained
  • 1 can crushed pineapple, drained
  • 1 can pineapple chunks, drained
  • 2 Granny Smith apples, diced
  • 1 jar maraschino cherries, drained and cut up
  • 1 bag walnuts (we left out for the baby this time)
  • 1 small container Cool Whip
  • 1 small container cottage cheese
Directions:
  1. Mix all ingredients together and chill.

How much easier can it get?

NEED ANY OF THE TOOLS USED?

Rating scale
1 star - Feed it to the dog
2 stars - Surprise your neighbor
3 stars - Definite keeper
4 stars - Looking forward to leftovers
5 stars - Clean plate and nap time! Are there enough ingredients left to make it again soon?
The Chef - 3 Stars
The Lucky Wife - 4 Stars
The Well-Fed Son (4 years old) - 4 Stars
The Well-Fed Daughter (14 months old) - 3 Stars

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About the Author

Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.

Comments

  1. delicious!!!!

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