Jello Salad - cooking recipe

Ingredients

1 can (8 oz.) crushed pineapple, drained
1 (9 oz.) nondairy whipped topping
2 c. (small curd) cottage cheese
1 pkg. orange-pineapple jello

Preparation

Use a glass bowl the size of salad you want to make.
The glass bowl lets the layers show through.
Start with a good layer of torn bite size lettuce.
Layer of tomatoes, defrosted frozen peas, sliced mushrooms, sliced hard-cooked eggs, grated American cheese and a layer of mayonnaise to cover all.
Chop cooked and drained bacon, and sprinkle over the top or use bacon bits.
This is best made the night before and covered with plastic wrap.
(For those that like onions, I use a light layer of green onions in mine.)