Lemon-Lime Salad Mold - cooking recipe

Ingredients

1 pkg. each: lemon and lime gelatin
2 c. boiling water
1 c. evaporated milk
2 Tbsp. lemon juice
1 lb. creamed cottage cheese
2 c. drained crushed pineapple
1 c. chopped nuts or celery or 1/2 c. each

Preparation

Combine lime and lemon gelatin; dissolve in boiling water. Cool.
Stir in evaporated milk and lemon juice; chill until slightly thickened.
Fold in cottage cheese, pineapple and nuts or celery.
Pour into a 2-quart mold or 2 (8 x 8 x 2-inch) square pans.
Chill until firm.
Yields 12 to 16 portions.
Serve with Mayonnaise Topping.