PINEAPPLE, COTTAGE CHEESE JELLO SALAD|
1 (No. 2 1/2) can crushed
1 (3 oz.) pkg. lemon jello
1 (3 oz.) pkg. lime jello
1 tsp. salt
1 c. dry cottage cheese
1 c. mayonnaise
1/2 c. nuts
Drain syrup from pineapple. Add enough water to syrup
to make 2 cups. Heat to boiling point. Dissolve lemon and
lime jello in boiling liquid. Add salt. Cool until slightly
thickened. When beginning to congeal, fold in cottage cheese,
mayonnaise, crushed pineapple and nuts. Pour into mold or
9-inch square pan. Place in refrigerator to chill and set.
Serve on lettuce leaf, tossed with a touch of mayonnaise.
Serves 10 to 12.
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