Emerald Two-Layered Gelatin Salad - cooking recipe

Ingredients

3 oz. lemon gelatin
3/4 c. boiling water
1 c. whipped topping, whipped
1 c. cottage cheese
6 oz. lime gelatin
1 1/2 c. boiling water
1 1/2 c. pineapple juice
1 1/2 c. crushed pineapple, drained
1/2 c. stuffed olives, sliced and chopped
3/4 c. chopped pecans

Preparation

Dissolve lemon gelatin with 3/4 cup boiling water.
Cool slightly and beat until light and fluffy.
Fold in whipped topping and cottage cheese.
Pour into a 9 x 13-inch pan; chill until firm.
Dissolve lime gelatin in 1 1/2 cups boiling water and pineapple juice.
Add pineapple, olives and chopped pecans.
Spoon carefully on top of first layer.
Refrigerate and chill overnight.