Dissolve Jell-O with 1 cup of hot water.
Stir in the milk, small curd cottage cheese, pineapple, salad dressing and chopped nuts.
Chill in a large pan.
Serve on lettuce.
Top with maraschino cherries, if desired.
Mix in large bowl cottage cheese and Jell-O powder.
Add Cool Whip to cottage cheese and Jell-O mixture.
Drain pineapple and add to mixture.
Fold in marshmallows.
Serve soon after preparing.
Cut recipe in half for single family.
May use orange or peach flavor Jell-O.
Sprinkle undissolved jello over the cottage cheese.
Fold in Cool Whip.
Garnish with fruit comparable to the flavor of jello you use.
(Example, strawberries on strawberry jello.) Refrigerate 4 to 6 hours and serve in a large bowl.
Mix any flavor jello with cottage cheese.
Mix fruits.
Add mixtures to Cool Whip.
Stir well.
Refrigerate.
(Add chopped nuts if desired.)
Drain oranges.
Mix oranges, cottage cheese and dry jello. Add nuts.
Refrigerate.
In a saucepan, heat pineapple with juice and Jello until boiling. Pour into mixing bowl and fold in Cool Whip and cottage cheese. Refrigerate several hours or overnight until set.
Blend cottage cheese in blender until smooth.
Add 2 packages of your favorite jello (dry); continue to blend until thoroughly mixed.
Remove from blender; stir in Cool Whip and then your choice of fruit (peaches, fresh blueberries, pineapple and coconut, etc.). Chill 4 hours or more before serving.
Drain oranges and pineapple.
Mix cottage cheese and Jell-O together.
Add in remaining ingredients.
Chill.
Place cottage cheese in large bowl.
Pour in the Jell-I (dry). Add fruit cocktail.
Fold in Cool Whip.
Chill and serve.
In a very large bowl, mix cottage cheese and dry Jell-O.
Mix well.
Add well drained pineapple and marshmallows.
Fold in Cool Whip; add mandarin oranges last.
Refrigerate or chill in icebox.
Put cottage cheese in large bowl in Mixmaster; add dry Jell-O, mix well, add drained pineapple and mix.
Last add 8 ounces of Cool Whip.
Mix well, let set for 3 hours.
Mix dry Jell-O with pineapple, oranges and cottage cheese. Then add marshmallows and fold in Cool Whip.
Spread in baking dish.
Top with chopped nuts.
Mix pineapple and Jell-O until dissolved.
Add whipped cream and cottage cheese together, then add to Jell-O mixture.
Pour in bowl or baking dish.
Chill 1 hour.
Dissolve 1 cup boiling water with Jell-O.
Add pineapple juice. Boil 2 minutes.
Add marshmallows.
Boil 1 minute.
Jell until slushy.
Then add pineapple and cottage cheese.
Blend together whipped whipping cream and sugar, then add to Jell-O.
Jell until firm in a pan.
Sprinkle dry Jell-O over cottage cheese and mix together all ingredients.
Put into a pretty serving dish and decorate with fruit of some kind.
Refrigerate for several hours or overnight.
Mix lemon Jell-O, lime Jell-O, hot water, pineapple and lemon juice, if desired, in large bowl. In another bowl, mix cottage cheese, milk, salad dressing and nutmeats (optional). Combine and chill.
Dissolve jello in boiling water.
Add milk, salad dressing, cottage cheese and grated carrot.
(I use a blender and just blend in the order given.)
Pour into a 1-quart mold.
Sets quickly.
Combine lime and lemon jello.
Add boiling water.
Let cool a little.
Add cottage cheese, pineapple, salad dressing and nuts. Mix. Let jello set overnight.
Jell jello's slightly.
Mix all and chill.
Mix cottage cheese and jello until thoroughly blended.
Add drained fruit cocktail. Mix in any additional fruit and mini marshmallows if desired.
Add cool whip and stir.