Hickory Stick Salad - cooking recipe

Ingredients

1 pkg. lemon jello
1 pkg. lime jello
1 (No. 2) can crushed pineapple
1 large pkg. cottage cheese
1/2 c. mayonnaise
1 c. evaporated milk
2 Tbsp. horseradish
1/4 c. nuts

Preparation

Drain pineapple.
Add enough water to equal 2 cups.
Heat liquid; pour over jello.
Mix remaining ingredients in bowl; pour jello over and mix well.
Mold in a 9 x 13-inch pan.