Theresa Keen'S Cottage Cheese, Pineapple Salad - cooking recipe

Ingredients

1 small lime Jell-O
1 small lemon Jell-O
1 c. boiling water
1 (No. 2) can crushed pineapple
1 lb. small curd cottage cheese (cream-style)
3/4 c. mayonnaise
1 c. evaporated milk
1 c. chopped pecans

Preparation

Dissolve Jell-O in hot water.
Add pineapple with juice and cottage cheese.
Set aside to cool.
Blend evaporated milk slowly into mayonnaise and fold this into Jell-O mixture.
Add chopped pecans.
Pour mixture into 2-quart Pyrex dish and chill in refrigerator until very firm.
Cover with aluminum foil.
Keeps well.