Double Lime Chiffon Salad
Ingredients
- 1 18 oz can crushed pineapple
- 1 6 oz pkg lime gelatin
- 2 c boiling water
- 2 c creamed cottage cheese
- 1 c mayonnaise
- 12 c chopped nuts
Directions
- Drain pineapple reserving juice
- Dissolve gelatin in boiling water add reserved juice
- Cool until slightly thickened beat until frothy
- Fold in pineapple cottage cheese mayonnaise and nuts
- Place in 13 x 9-inch pan or mold
- Refrigerate until firm Yield
- 12 servings