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.
owl, combine the flour and butter. Rub them together
Dissolve lemon jello in hot water. Let cool. Whip in mixer briefly.
Add whipping cream and beat until thickened.
Stir in cottage cheese until well mixed.
Pour into mold and set in refrigerator.
Dissolve lime jello in hot water.
Let cool.
Add crushed pineapple and nuts: stir well.
Pour on top of lemon and cottage cheese mixture in mold: return to refrigerator to set.
Dissolve jello in boiling water.
Drain pineapple and reserve juice.
Add pineapple juice, lemon juice and sugar to jello. Stir.
Chill until thick, but not firm.
Fold in crushed pineapple and cottage cheese.
Pour into bowl and chill until set.
Unmold onto lettuce.
Dot with mayonnaise.
Dissolve jello into boiling water and pineapple juice.
Chill until slightly thickened.
Beat until frothy.
Fold in pineapple, cottage cheese, mayonnaise and nuts.
Chill until firm.
Combine jello and cottage cheese.
Let set.
Add next 3 ingredients.
Fold in Cool Whip.
Chill and serve.
Dissolve jello in hot water (then cool).
Blend in mayonnaise and milk.
Add pineapple, salt and lemon juice.
Add cottage cheese and pecans.
Pour into large mold and put in refrigerator until firm.
Mix jello and cottage cheese.
Add fruit.
Stir in Cool Whip. Chill for several hours or overnight before serving.
Mix together the jello and cottage cheese.
Add the pineapple and oranges.
Chill.
Add the Cool Whip before serving.
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.
Mix jello (not prepared, right out of box) and cottage cheese. Add fruit.
If canned, drain well.
Fold in Cool Whip and miniature marshmallows.
Chill.
Drain pineapple, then mix with jello and cottage cheese.
Add Cool Whip and mix well.
Do not need to use all 8 ounces of Cool Whip; adjust according to taste.
Mix jello and cottage cheese together. Add fruit and mix well. Add cool whip and mix again. Stir before serving. Best served when chilled.
Mix cottage cheese and dry Jell-O.
Add drained pineapple and nuts.
Fold in Cool Whip.
Chill 2 to 3 hours.
Serves 16 to 20. Sprinkle chopped nuts on top.
Mix 1st and 2nd ingredients well.
Mix lime Jell-O in 1 cup boiling water.
When dissolved, add to cottage cheese and pineapple mix.
Refrigerate overnight.
Use a pretty bowl.
Mix Cool Whip and cottage cheese, add Jell-o to taste, stir in peaches. Refrigerate to set. I usually let it cool overnight in the fridge.
get doritos chips and cottage cheese (dose not matter how much).
dip the doritos in cottage cheese and engoy.
Drain pineapple tidbits and set aside.
Completely thaw Cool Whip.
Mix Cool Whip and cottage cheese.
Add Jell-O mix (dry). Mix well and add pineapple, thoroughly mix.
Chill and serve.
In a medium or large bowl, dissolve jello in boiling water. Add onion and lemon juice. Chill until partially set, 20 to 30 minutes.
Beat at high speed until light and fluffy. Fold in cottage cheese and cucumbers.
Pour into mold or 8-inch square pyrex baking pan. Chill 4 hours or overnight.
Blend and refrigerate for at least an hour prior to serving.
Also low-fat/low-salt mayonnaise and cottage cheese can be used. For best results, I recommend Hellman's new olive oil recipe mayonnaise for this particular recipe. It has a much better flavor than their original mayo.