Our Family Cookbook - Lemon Lime Jell-o Salad


Penny Ashton - 1990

LEMON LIME JELL-O SALAD

1	Can	Pineapple (16 oz. crushed)	>	Drain Well in Sieve. Reserve juice.[1]

2	C	Water	>	Boil Water. Put both Jell-os into bowl. Add boiling water - stir until dissolved.
2	Pkgs	JELL-O (Sm.) 1 Lemon & 1 Lime	>

2	C	Reserved Juice + Ice Cubes to equal 2 cups.	>	Add to Jell-o and stir for 3 mins. remove remaining ice.

1	Tub	Cottage Cheese (sm curd) (16 oz.)	>	Combine & mix together along with drained Pineapple.
½	C	Mayonnaise	>	Combine & mix together along with drained Pineapple.

Add Cottage Cheese & Pineapple to Jell-o.
Pour into mold or into 9 x 13 x 2 in. glass baking dish. Chill. Unmold, or if in baking dish, cut into squares and serve on lettuce with a spoonful of Mayonnaise on top.



1. You may reserve juice and instead of adding a tray of ice to hot jell-o, use juice plus enough ice cubes to make 2 cups. add some water if necessary.