How to Make Strawberry/Pineapple Pink Torte

This special occasion favorite is a delicious and refreshing burst of flavor. The pineapple is a terrific pairing for the strawberry Jello and the bakers cottage cheese. "Yummy" pretty much sums this recipe up, so gather your ingredients and get started.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 small package strawberry Jello
• 1/2 cup boiling water
• 2 egg yolks beaten
• 1/2 cup milk
• 3/4 cup sugar
• 1/2 tsp salt
• 1 lb. bakers plain cottage cheese
• 1/4 crushed pineapple, drained
• 1 cup graham crackers (about 18 crackers)
• 1/4 cup butter melted
• Sugar (optional)
• 10-inch spring form pan
• 2 egg whites beaten stiff
• 2 cups Cool Whip
• 1 tsp. vanilla

Strawberry/Pineapple Pink Torte

1. Mix together the Jello and 1/2 cup boiling water. Allow to cool.

2. Cook together the 2 egg yolks, 1/2 cup milk, 3/4 cup sugar and salt until thick. Cool by putting pot into a larger bowl or sink full of cold water.

3. Fold together 1 lb. bakers plain cottage cheese and the 1/4 cup of crushed pineapple, drained.

4. Combine the above three mixtures. Add 1 tsp. vanilla.

5. Fold 2 egg whites beaten stiff and 2 cups of Cool Whip into the combined mixture.

6. Mix in a separate bowl, the graham cracker crumbs and butter and press into a 10-inch spring form pan.

7. Chill for a few hours and remove the sides of the spring form pan. Serve and enjoy.

Tips & Warnings

• If you prefer, you can pour the torte filling into prepared graham cracker pie crusts or tart cups.
• Be sure torte is firm before removing spring form pan.