Make Jello according to package directions, and use a little less (1-2 tbsp) water.
Add mayonnaise and vinegar and mix well with beaters.
Put in a covered dish and refrigerate.
When the Jello begins to jell, fold in cottage cheese and pineapple.
Add water or part pineapple and lime jello.
Put in 2 cup glass cup.
Put in microwave oven to boil.
Stir.
Add Miracle Whip and stir well.
Add pineapple and cottage cheese after jello thickens. Return to refrigerator to fully jell.
Put cottage cheese in bowl and mix in dry jello.
Drain pineapple and add to cottage cheese and jello.
Fold in Cool Whip. Put in serving bowl and chill.
Press first 5 ingredients in pan and bake 12 to 15 minutes. Drain crushed pineapple and bring juice to a boil.
Dissolve jello into juice and cool until slightly jelled.
Cream the cream cheese, sugar, pineapple and cottage cheese.
Add whipped cream. Fold all together and pour on crust.
Mix jello and pineapple and bring to a boil.
Simmer 2 minutes; set aside and let cool completely.
Whip cream.
Fold whipped cream and cottage cheese into jello mixture.
Refrigerate 2 hours before serving.
Dissolve jello in hot water.
Add lemon juice, evaporated milk and pineapple.
Fold in cottage cheese and pecans.
Pour into mold and refrigerate until set.
Mix cottage cheese with mayonnaise.
Dissolve jello with 1 cup boiling water.
Stir in cottage cheese mixture, pineapple, a few chopped nuts, cherries, marshmallows.
Drain pineapple.
Mix cottage cheese and jello.
Sprinkle jello over cottage cheese.
Add drained pineapple, pecans and Cool Whip.
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.
Dissolve jello in hot water and add Cheez Whiz.
I use my hand mixer to mix.
Add cottage cheese to jello and remaining ingredients.
Cover and set in refrigerator overnight.
Put in a large bowl the cottage cheese; sprinkle jello over cottage cheese and mix well.
Add remaining ingredients.
Ready to serve.
Mix cottage cheese and jello.
Add pineapple and Cool Whip. Refrigerate.
Mix dry jello with Cool Whip.
Stir in cottage cheese.
Add pineapple and marshmallows.
One-half cup nuts may be added if desired.
Pour in mold or desired container and refrigerate.
Also tasty with lemon jello.
Combine cottage cheese and Jello.
Add remaining ingredients.
Refrigerate until set.
Blend dry jello and cottage cheese until smooth and colored even and other ingredients one at a time.
Let set 2 hours in refrigerator and serve.
Dissolve in boiling water the lemon and lime flavored gelatins. Refrigerate until slightly thickened.
Add cottage cheese, crushed pineapple, mayonnaise and evaporated milk.
Chill until set.
Mix cottage cheese and jello.
Add remaining ingredients.
Combine cottage cheese and jello.
Then mix in pineapple and Cool Whip.
Chill until it forms a mold.
Mix the cottage cheese and jello powder in a small bowl.
Stir in oranges, pineapple and pecans, if desired.
Chill.
Just before serving fold in the whipped topping.
Slice the avocado in half and scoop out the flesh.
In a food processor, combine the avocado, cottage cheese, lime juice, green onions, jalapeno and garlic.
Puree until smooth.
Add salt and pepper to taste.
Serve immediately or chill.
Serve with raw veggies or tortilla chips.