Pineapple Cottage Cheese Salad(The Late Vera Mckinney'S) - cooking recipe

Ingredients

1 pkg. lemon jello, dissolved in 1 c. boiling water
1 c. miniature marshmallows
1 c. crushed pineapple and juice
1 c. cottage cheese
1/2 c. nuts
1 c. whipping cream or 1 1/2 to 2 c. Cool Whip

Preparation

Add marshmallows to lemon jello.
Stir until melted.
Let mixture cool, not set up.
Add pineapple and juice.
Then add cottage cheese and nuts.
Stir up.
Put in refrigerator.
Watch closely.
In about 20 minutes, after it starts congealing, add whipping cream or Cool Whip.
Makes 10 small or 9 individual servings or an 8-inch mold.