Drain pineapple. Mix jello and cool whip until jello crystals are dizzolved, add cottage cheese and pineapple, mix well. (Top with marchino cherries and chopped nuts if desired .)Refrigerate at least 2 hours. I try to let mine sit over night. If lg. box seems like to much jello you can substitute it for a small one.
You can also use sugar free jello fat free cottage cheese and cool whip. It tastes the same.
This recipe has 3 of your 4 items plus others (no evaporated milk)
Ingredients: 1 can crushed pineapple (1 lb. 4 oz.) 1/2 Cup Lemon juice 2 pkgs. Lime Jell-O 1 Cup chopped nuts 2 tbsp. Grated lemon rind 2 Cups cottage cheese (1 lb.) 1 Cup chopped celery 2 tsp. prepared horseradish 1/2 tsp. salt
Directions: Drain syrup from pineapple into 4 cup measure. Add lemon juice and enough boiling water to make 3 cups of liquid. Add gelatin and stir until dissolved. Chill mixture until syrupy. Spoon about 1 1/2 cups syrupy gelatin into a medium sized bowl; foldin drained pineapple, nuts and grated lemon rind; pour into lightly greased mold. Chill unti firm and sticky on top. Keep remaining syrupy gelatin at room temperature. When layer in mold is firm, beat syrupy gelatin until fluffy, blend in cottage cheese, celery, horseradish, and salt; spoon over layer in mold and chill until firm. Unmold, garnish and serve with banana nut dressing.
Banana Nut Dressing
Blend 1/2 cup salad dressing (miracle whip), 1 mashed banana, 1/2 cup chopped nuts, 3 tablespoons heavy cream, and 1 tablespoon lemon juice in a small bowl. Makes 1 cup.
This was my Mother's recipe. She called it Pacific Lime Jello.
Dissolve 1 package (3 oz) Lime flavored Jello in 1 cup boiling water. Add juice from 1 - 9 oz can crushed pineapple. Chill until slightly thick. Fold in crushed pineapple, 1 cup creamed cottage cheese and 1/4 cup chopped nuts. Chill until firm. Serve on a slice of lettuce and top with whipped cream, if desired. When I make this recipe, I usually double it and I omit the crushed nuts.
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