1 - 3oz. pkg. Lime Jello
1 – 3oz. pkg. Lemon Jello
2 Cups boiling water
1 Cup evaporated milk
1 lb. small curd cottage cheese
2 Cups crushed pineapple, drained

Directions:

In a large bowl combine the lemon and lime Jello with two cups of boiling water, stir until dissolved. Cool the Jello in the refrigerator for 10 minutes. Add the evaporated milk, cottage cheese and drained pineapple. Stir until blended. Refrigerate until set, about 4 hours.

Notes:

I make and set this salad in the bowl that I'm going to use, but it can be put into a mold.

Servings: 6 servings
Recipe Difficulty: Easy
Preparation Time: 15 min.
Cooking Time: N/A
Country: USA