Double Lime Chiffon Salad - cooking recipe

Ingredients

1 (18 oz.) can crushed pineapple
1 (6 oz.) pkg. lime gelatin
2 c. boiling water
2 c. creamed cottage cheese
1 c. mayonnaise
1/2 c. chopped nuts

Preparation

Drain pineapple reserving juice.
Dissolve gelatin in boiling water; add reserved juice.
Cool until slightly thickened; beat until frothy.
Fold in pineapple, cottage cheese, mayonnaise and nuts.
Place in 13 x 9-inch pan or mold.
Refrigerate until firm. Yield:
12 servings.