MARSHMALLOW LIME SALAD MOLD|
1 (8 oz.) can crushed
1 (3 oz.) pkg. lime jello,
1 c. cold water
1 (16 oz.) pkg. cottage cheese
1 c. small marshmallows
1/2 c. boiling water
Drain pineapple, reserve liquid. Dissolve jello in
boiling water. Add cold water to reserved pineapple juice to
make 1 cup. Stir into gelatin. Chill until partly thickened.
Stir in cottage cheese, marshmallows and pineapple. Pour into
slightly chilled 9 x 5-inch loaf pan or a 5 cup mold. Chill 2
hours. Unmold. Serve on lettuce leaves.
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