Verna'S Jello Salad(1964 Cookbook) - cooking recipe

Ingredients

1 (3 oz.) pkg. each lime and lemon jello
2 c. hot water (including fruit juices)
1 c. creamed cottage cheese
1 large can crushed pineapple, drained
1 can grapes, fruit cocktail or fresh, sliced grapes, seeded
1/2 c. chopped celery
1/2 c. chopped nuts
1 c. mayonnaise
1 large can evaporated milk

Preparation

Dissolve the jello
in the hot water-fruit juice combination. Add the rest
of
the ingredients and mix well.
Pour into a 9 x 13-inch pan and chill until firm.