Sprinkle jello powder on cottage cheese and mix until jello is dissolved.
Add drained pineapple and mix.
Then add Cool Whip and stir until all ingredients are blended thoroughly.
Pour into jello mold and chill until firm.
Drain pineapple, saving juice.
Add water if needed to make 1 1/2 cups juice.
Put juice in saucepan and boil for 1 minute.
Add marshmallows and melt while stirring.
Add lime Jello and dissolve completely.
Let cool until thickens.
Add crushed pineapple, cottage cheese, nuts and whipped cream and stir.
Refrigerator 1-2 hours until set.
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.
Mix the jello with the hot water.
Dissolve and let cool. Mix the cool jello with the following:
cottage cheese, crushed pineapple, mayonnaise, milk and pecans.
Refrigerate overnight. Serves 6.
Mix jello, marshmallows and water and let cool until syrupy. Add pineapple, cream and cottage cheese and mix.
Pour into flat glass dish.
Cut into squares and serve on lettuce leaf.
(I substitute small box of Cool Whip for cream.)
Dissolve lime jello in boiling water.
Stir well and set aside to cool.
Add remaining ingredients and pour into large jello mold.
Place in refrigerator until well set.
Will serve 12 persons.
Mix dry jello, cottage cheese and add drained fruit and nuts or marshmallows.
Fold in Cool Whip and chill until jello is set. Garnish with fresh fruit.
Mix cottage cheese, drained pineapple and Cool Whip.
Add dry gelatin, no water.
Mix.
Place in refrigerator until ready to serve.
Stir dry orange jello into cottage cheese; mix well.
Blend in Cool Whip and then add mandarin oranges.
If desired, you may use eight of the orange slices to decorate the top of the salad.
Mix dry jello into small curd cottage cheese.
Drain mandarin oranges and pineapple.
Add both fruits and small container of Cool Whip into cottage cheese.
Chill.
Put in a large bowl the cottage cheese; sprinkle jello over cottage cheese and mix well.
Add remaining ingredients.
Ready to serve.
Mix the Jell-O with the hot water; dissolve and let cool.
Mix with the cool Jell-O the following: cottage cheese, crushed pineapple, mayonnaise, milk and pecans.
Refrigerate this overnight and you will enjoy it the following night.
Serves 6.
Mix together the orange jello, cottage cheese and mandarin oranges.
Fold Cool Whip into jello-cheese mixture; chill.
Sprinkle dry jello on cottage cheese; mix.
Blend in other ingredients.
Very fast and very good!
Stir jello into Cool Whip to dissolve.
Stir in pineapple and cottage cheese.
Chill.
Mix dry jello and Cool Whip.
Add cottage cheese and fruit cocktail.
Mix well and pour in bowl.
Chill.
Drain 1 cup syrup off of fruit cocktail or pineapple; heat to boiling.
Dissolve gelatin in it; add lemon juice and cool.
Stir in cottage cheese and whipped milk (or Cool Whip); fold in 1 1/2 cups fruit cocktail or pineapple and chill.
Mix Jell-O (dry) and cottage cheese. Add drained fruit and nuts. Fold in Cool Whip.
Drain fruit.
Put dry Jell-O in bowl.
Add cottage cheese first; add Cool Whip, then fruit.
Let set to firm.
Mix dry Jell-O into cottage cheese.
Stir until well blended. Add pineapple and top with whipped topping.