Lime Chiffon Salad - cooking recipe

Ingredients

1 (9 oz.) can crushed pineapple
1 (3 oz.) pkg. lime jello
1 c. boiling water
1 c. creamed cottage cheese
1/2 c. mayonnaise
1/4 c. chopped nuts

Preparation

Drain pineapple, reserving juice.
Dissolve jello in boiling water.
Add reserved juice.
Cool until slightly thickened (like thick syrup).
Beat until frothy (use egg beater).
Fold in pineapple, cottage cheese, mayonnaise and nuts.
Place in 13 x 9-inch or mold or square pan.
Refrigerate until firm.
Makes 6 servings.