Cottage Cheese Salad

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This recipe works well for people who don't like cottage cheese as it tastes somewhat like strawberry shortcake. It's more of a dessert salad. I put it into a glass bowl so you can see the layers.

Shared by Coloradocook,
Thornton, CO

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Ingredients

1 24 oz. carton cottage cheese
1 pint heavy cream
1 10 oz. jar seedless raspberry preserves
2-3 tsp. sugar
1 tsp. vanilla

Directions

Place cottage cheese in a large bowl. Add about 2 Tbs. of the heavy cream and mix well. Spread preserves on top (if you stir the preserves first, it is easier to spread). Whip the remaining heavy cream, adding sugar and vanilla, until stiff peaks form. Spread over top of the preserves. Note: Sliced bananas can also be added on top of the preserves.